US VegWeek 2013 Recipe: Peanut Noodles with Vegetables

Here’s another one of our favorite recipes (and why I’m posting them is here).  Although certainly not authentic peanut noodles, these are easy and delicious!

Peanut Noodles with Vegetables
(adapted from a recipe I found in a magazine long ago)

2 T soy sauce
2 T plus 2 tsp rice vinegar
1 tsp (or more to taste) of chili garlic paste (or ½-1 tsp red pepper flakes)
1/2 C peanut butter
1 C water

Combine soy sauce, vinegar, chili paste, peanut butter, and water in a bowl and set aside.  Don’t bother trying to blend in the peanut butter.  That will happen when it cooks.

1 T oil (olive or coconut is what I usually use)
1 1/2 T minced fresh ginger (or more to taste)
4 cloves garlic, minced

Heat oil on medium heat and saute ginger and garlic for 1-2 minutes.  Add the sauce mixture and cook for about 7-10 minutes until smooth and slightly thickened.   Taste and add more soy sauce and chili garlic paste as needed.  If it gets too thick, add more water.

Several cups of cooked vegetables, all kinds (we often use a combination of any or all: sweet corn, broccoli, zucchini/summer squash, green beans, cabbage, etc.)

Add to the sauce and heat through.

1 pound spaghetti (or any other pasta is fine)

Meanwhile, cook in well salted water until al dente.

1 carrot (or more), grated (optional)

Toss pasta with the peanut sauce/vegetables and raw carrot.  Serve immediately.

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2 Responses to US VegWeek 2013 Recipe: Peanut Noodles with Vegetables

  1. Nicole says:

    Is this the meal you prepared for us after Sarah’s arrival? If so, I attest that this meal is wonderful and so happy to have the recipe!

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