Spicy Asian Peanut-Ginger Noodles

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(from spfled’s recipe box)

Really good! Could use some more spice. We used Chili-Ginger Sauce because I couldn’t find Chili Paste at the store. Also added bean sprouts and chicken.

Source: www.vegkitchen.com

Cook time: 30 minutes
Serves 4 people

Categories: Asian

Ingredients

  • 8 ounces soba or udon noodles
  • 1 tablespoon olive or peanut oil
  • 3 to 4 cloves garlic, minced
  • 1/2 cup prepared vegetable broth or water
  • 1/3 cup natural-style peanut butter
  • 1 to 2 teaspoons grated fresh ginger, to taste
  • 1 tablespoon agave nectar or natural granulated sugar
  • 1/2 teaspoon Asian or Thai chili paste, or more, to taste (we did 1+ teaspoon chili sauce)
  • 1/2 teaspoon salt, or to taste
  • 2 small zucchinis, sliced
  • 2 medium tomatoes, diced
  • 2 to 3 scallions, sliced
  • 1/4 cup minced cilantro leaves, optional
  • 1/4 cup coarsely chopped peanuts, optional
  • We added Bean Sprouts and 2 chicken breasts, cubed and stir-fried in a pan.

Directions

  1. Cook the noodles in plenty of rapidly simmering water until al dente, then drain.

  2. Meanwhile, heat the oil in a small skillet. Add the garlic and sauté over low heat for 2 to 3 minutes, or until golden. Transfer the oil and garlic to the container of a food processor (or a blender) and combine with the stock, peanut butter, cilantro, ginger, agave, hot sauce, and salt. Process until completely smooth.

  3. In a small saucepan or skillet, combine the zucchini, tomatoes, and scallions with a small amount of water, just enough to keep moist. Cover and steam until the zucchini is just tender-crisp and the tomato has softened, about 3 to 4 minutes.

  4. Combine the noodles (and chicken) with the sauce in a large serving bowl. Serve at once or allow to cool to room temperature, topping each serving with the a small amount each of the zucchini-tomato mixture, as well as either or both the optional cilantro and optional peanuts.

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