SPICY PEANUT NOODLES
1 cup peanut sauce (recipe follows)
3/4 pound soba noodles
1/2 pound green beans, cut into 1-inch lengths
1 medium carrot cut into matchsticks
1 cup frozen corn kernels
FOR SERVING:
1/2 cup dry roasted peanuts
1/3 cup sesame seeds
2 tablespoons red pepper flakes
Bring a large stock pot of water to a boil and cook noodles until al dente, about 5 minutes.
Add the beans, carrots and corn to the pasta and continue cooking another 2 to 3 minutes or until the noodles are tender.
Drain the pasta and vegetables. Transfer to a large serving bowl. Spoon the peanut sauce over the noodles and vegetables. Sprinkle with the peanuts, sesame seeds and pepper flakes.
PEANUT SAUCE
1/4 cup soy sauce
1/8 cup brown rice vinegar
1/3 cup water
1 tablespoon maple syrup
1/2 teaspoon sea salt
1 (1 inch) piece fresh ginger
2/3 cup chunky peanut butter
2 tablespoons toasted sesame seed oil
1/2 teaspoon paprika
1 to 2 teaspoons hot pepper sauce
Combine all ingredients in blender or food processor and puree until smooth. Adjust peanut butter and water for desired consistency. Serve immediately or chill.
Source: Venturesome Vegetarian Cooking by J.M. Hirsch, Michelle Hirsch, and John Mackey
1 cup peanut sauce (recipe follows)
3/4 pound soba noodles
1/2 pound green beans, cut into 1-inch lengths
1 medium carrot cut into matchsticks
1 cup frozen corn kernels
FOR SERVING:
1/2 cup dry roasted peanuts
1/3 cup sesame seeds
2 tablespoons red pepper flakes
Bring a large stock pot of water to a boil and cook noodles until al dente, about 5 minutes.
Add the beans, carrots and corn to the pasta and continue cooking another 2 to 3 minutes or until the noodles are tender.
Drain the pasta and vegetables. Transfer to a large serving bowl. Spoon the peanut sauce over the noodles and vegetables. Sprinkle with the peanuts, sesame seeds and pepper flakes.
PEANUT SAUCE
1/4 cup soy sauce
1/8 cup brown rice vinegar
1/3 cup water
1 tablespoon maple syrup
1/2 teaspoon sea salt
1 (1 inch) piece fresh ginger
2/3 cup chunky peanut butter
2 tablespoons toasted sesame seed oil
1/2 teaspoon paprika
1 to 2 teaspoons hot pepper sauce
Combine all ingredients in blender or food processor and puree until smooth. Adjust peanut butter and water for desired consistency. Serve immediately or chill.
Source: Venturesome Vegetarian Cooking by J.M. Hirsch, Michelle Hirsch, and John Mackey
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