Spicy Asian Peanut-Ginger Noodles
Luscious and nutty, this simple dish incorporates favorite Asian flavors.
8 ounces Chinese wheat noodles or Japanese noodles (udon, soba, or somen)
1 tablespoon olive or other vegetable
3 to 4 cloves garlic, minced
1/2 cup vegetable stock or water
1/2 cup natural (preferably organic) peanut butter
2 tablespoons reduced-sodium soy sauce
1/4 cup fresh cilantro leaves
1 to 2 teaspoons grated fresh ginger, to taste
1 tablespoon agave nectar or natural granulated sugar
1 teaspoon Asian or Thai hot sauce, plus more to taste
1 large carrot, grated
2 to 3 scallions, sliced
1/4 cup coarsely chopped peanuts
- Cook the noodles in plenty of rapidly simmering water until al dente, then drain.
- 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 and combine with the stock, peanut butter, soy sauce, cilantro, ginger, agave nectar, hot sauce, and salt. Process until completely smooth (this can also be done with an immersion blender in its accompanying container).
- Combine the noodles with the sauce in a large serving bowl. Serve at once, topping each serving with the a small amount each of the carrot, scallions, and peanuts.
Makes 4 servings.
Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.