Spring is upon us! Nights are cold, days are warm, and I think Spicy Peanut Noodles is the perfect recipe for this transitional time of year. Serve it up hot for dinner and enjoy cold leftovers for lunch the next day. The spices soak in overnight which means leftovers are even more delicious than dinner! Bring this recipe into summer by adding veggies and peppers from your own garden. I make this dish vegetarian, but you could add any meat of choice or tofu to get more protein. Be sure to put seasonal dark leafy greens in for extra flavor and energy this spring.
Spicy Peanut Noodles
Use ingredients as locally sourced and fresh as possible for amazing flavor.
Choose 1 pound of noodles. I like Whole Wheat Capellini. Rice pastas are great in this dish for our gluten-free friends.
Any chopped vegetables. Pick seasonal first and then go for multiple colors. It is both aesthetically pleasing and a good way to make sure you are getting a variety of vitamins and minerals. Some ideas: carrots, kale, bell peppers, onions, scallions, eggplant, zuchinni, and broccoli.
Bring water to a boil and add pasta. Cook following instructions for specific pasta choice.
Chop veggies. Sauté chopped veggies in garlic, ginger, and olive oil until cooked, but still crunchy.
Combine in a food processor and blend thoroughly:
1 cup unsalted peanut butter
1/4 cup rice vinegar or white vinegar
3 Tablespoons reduced sodium Soy Sauce
1 garlic clove, chopped
1-3 serrano or other chile peppers, seeded and chopped (leave these out for less spice)
1 1/2 Tablespoons sugar or honey
1 teaspoon salt
1/4 cup toasted sesame oil
1 Tablespoon chili oil
1/2 cup of freshly brewed black tea
Combine sauce, noodles, and veggies in a large bowl. Toss. Sprinkle coarsely chopped peanuts and cilantro leaves on top to garnish.
Recipe taken (with slight variation) from the Joy of Cooking.