Peanut Noodles with Veggies

30Jun09

peanutnoodles_wok2

I love that this dish incorporates so many colors, textures, and tastes. Don’t the veggies look so tantalizing there all together? Oh, and the sauce. I could have sipped the sauce alone. I love peanut butter. Love love love it. I even named my dog Peanut Butter. So when I can eat it on pasta, life is good. This is a Asian-inspired dish that would be great for making for a vegetarian audience. I borrowed bits and pieces from Smitten Kitchen’s Peanut Sesame Noodle recipe, and bits from our friend, Alison.

Peanut Noodles with Veggies (makes 6-8 servings)
1 box spaghetti (or, if you want to get fancy, soba noodles or rice noodles)
1 yellow pepper
1 orange pepper
1 red pepper
1/2 head broccoli
2 carrots (or several baby carrots)
1/2 cucumber
1 block of tofu
Sauce:
3-4 tbsp finely minced ginger
2 cloves finely minced garlic
1.5 cups chunky peanut butter
~.5 cup rice vinegar
~.5 cup soy sauce
3 tbsp sesame seed oil (aka sesame oil)
3 tbsp honey
hot pepper flakes OR Sriracha sauce
water to thin

Cook the pasta then drain and set aside, while you chop the veggies into bite sized pieces. Prepare the tofu as you like it. I like to cut it into squares, and press most of the moisture out with paper towels. Then I tossed the tofu in my wok (spray it first) to brown up and continue to dry out a little bit.

Once the tofu has browned a bit, toss the rest of the veggies into the wok to warm/steam a bit. They won’t cook all the way through–this is just to warm them. They will be served warmed, but mostly raw. While the veggies are going, combine all the ingredients for the sauce. For the garlic and the ginger, if you don’t like mincing, you can microplane them, OR just throw the whole shebang in the food processor. Your sauce should be sticky but liquid. You might need to add some water to thin it. (Alternatively, you could up the amount of soy sauce or rice vinegar.) Plate the pasta, top with veggies, and cover in peanut sauce. This can be served warm, room temp, or cold–pretty versatile for hot days. The leftovers are great for lunch the next day!

Peanut Noodles with Veggies

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