Monday, January 28, 2019

Spicy Peanut Rice Noodle Bowl

We loved this dish!  If you are a fan of  lime juice, I think adding it at the end of cooking helps to brighten up the flavors.

Also, instead of buying a head of red cabbage, we picked up a pre-washed bag of shredded cruciferous mix from Trader Joe’s, providing a nice variety of veggies.

Spicy Peanut Rice Noodle Bowl
Serves 4-6
Vegan For Everybody CB

1            cup shredded carrots
2            tablespoons seasoned rice vinegar (I used regular rice vinegar)
12          ounces (1/4” wide) rice noodles
3            tablespoons vegetable oil
1            cup frozen edamame
1            recipe Curried Peanut Sauce (below)
1            cup shredded red cabbage
1/2         cup dry-roasted peanuts, chopped  (I used cashews)
2            tablespoons torn fresh Thai basil
              lime juice  (we added lime juice for final stir in pan

Combine carrots and vinegar in small bowl; set aside.  Cover noodles with very hot tap water in large bowl and stir to separate.  Let noodles soak until softened, pliable, and limp but not fully tender, about 20 minutes.  Drain noodles.

Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking.  Add edamame and cook until spotty brown but still bright green, about 2 minutes; transfer to bowl.  In now-empty skillet, heat remaining 2 tablespoons oil over medium heat until shimmering, add drained noodles, 1 1/4 cups water, and 1/2 cup peanut sauce and cook until sauce has thickened slightly and noodles are well coated and tender, about 1 minute.  ***I added the cruciferous at this point till softened. 

Divide noodles among individual serving bowls, then top with carrots, edamame, and cabbage.  Drizzle with remaining peanut sauce, sprinkle with peanuts and basil, and serve with lime wedges.

Curried Peanut Sauce
Makes one cup

1            tablespoon vegetable oil
2            Thai, Serrano, or jalepeno chiles, stemmed, seeded, and minced  (I added
                                                                                    cayenne to mine)
3            garlic cloves, minced
1            tablespoon curry powder
1/2         cup creamy peanut butter
2            tablespoons seasoned rice vinegar (I used plain rice vinegar)
2            tablespoons soy sauce
1            tablespoon organic sugar

Heat in medium saucepan over medium heat until shimmering.  Stir in Thai chiles, garlic, ginger, and curry powder and cook until fragrant, about 30 seconds.  Stir in water, peanut butter, vinegar, soy sauce, and sugar and bring to simmer.  Cook, stirring occasionally, until slightly thickened and flavors meld, about 2 minutes.  Adjust consistency as needed with additional water.  Transfer sauce to bowl.

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