| Recipe: Peanutty Noodles |
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| The Reluctant Veggie | |||
| Wednesday, 11 November 2009 | |||
  This recipe was an instant favorite in the reluctant veggie household. And when I say instant hit, I mean from the minute it hit the hubster’s lips.I can honestly say that I was more than a little shocked, as the hubster normally hates peanut butter. But, love it he did. And has requested that it be a weekly addition to our menu. As in, he wants it like every 5 days. Amazing! Want to know the most amazing part? It’s ridiculously simple, and totally flexible. You can add what ever veggies you have on hand. The first few times, we had it with carrots, snow peas, and peas. The most recent time [pictured above] has snap peas, bok choy, and peas. Both were equally amazing. This recipe is vegetarian and vegan and is nightshade-free, dairy-free, cinnamon-free, and contains no msg. It also is egg-free and can be made gluten-free depending on choice of noodles. Peanutty Noodles adapted from Cooking Light Ingredients: Peanutty sauce
Suggested add-in’s:
Directions: 1. Cook noodles and set aside. 2. Heat 1 tsp oil [we used safflower] in a small saucepan over medium heat. 3. Add the ginger and minced garlic; sauté 30 seconds. 4. Add vegetable broth and the next 4 ingredients (broth through rice vinegar); stir until well-blended. 5. Reduce heat, and simmer 7 minutes, stirring occasionally. Note: you can add more vegetable broth if it thickens too much. 6. Remove from heat, and keep warm. 7. Saute veggies of choice and add to noodles. 8. Cover with peanut sauce and mix well. 9. Sit your butt down to eat or else it will be gone before you know it! Note: sauce makes enough to cover around 1 lb uncooked [8 cups cooked] pasta.
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