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.