Friday, February 29, 2008

Really good peanut noodles

I love this recipe because all you have to do cooking wise is boil water. My kind of meal!
Coconut Peanut Noodles:
16 ounces pasta of your choice (I used trader joe's organic brown rice penne)
3 tablespoons dark sesame oil
1-inch piece fresh ginger, minced
3 garlic cloves, minced
1 lime, juiced
2 tablespoons organic vegan sugar
1/2 cup creamy peanut butter
3 tablespoons rice vinegar
3 tablespoons soy sauce
1/2 can coconut milk

Cook the noodles in large pot of boiling unsalted water. When the noodles have only a minute or 2 left, you can add 1-2 cups spinach and 1/2 cup frozen peas if you want! Drain immediately and rinse with cold water. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together.
In food processor, combine:
ginger, garlic, lime juice, sugar, peanut butter, coconut milk, rice vinegar, and soy sauce.
Stir in sauce with noodles. (you'll have a little extra sauce, depending on how "saucy" you are feeling)
Garnish with sesame seeds, hot sauce (you can mix hot sauce into the food processor but if you are feeding kids then leave out), green onions, and/or cilantro.

This dish tastes good cold, hot, or warm, whatever you are in the mood for.

5 comments:

Stephanie said...

drool! I love peanut noodles.

chanale said...

I printed it out. I'm such a sucker for peanut butter. :)

Romina said...

Oh that looks sooo creamy and good.

StarBerry said...

How important is the rice vinegar? This sounds really good and I have all the ingredients here except for that. Would any vinegar work?

veganmomma said...

Sherry:
you could probably use another vinegar and it would still taste good!