Indonesian-Style Vegetable Stew with Rice Noodles
Characteristics of certain Indonesian vegetable dishes are colorful vegetables (in this case, broccoli, carrots, cauliflower, and bell pepper) enveloped in a rich, spicy peanut sauce.
- 1/3 cup natural-style or reduced-fat peanut butter
- 1/4 cup hot water
- 2 tablespoons light brown sugar
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 4-ounce bundle rice-stick noodles
- 1 tablespoon canola oil
- 1 large onion, quartered and thinly sliced
- 2 cloves garlic, minced
- 1 small fresh hot green chile, seeded and minced
- 1 medium-sized bunch broccoli, cut into bite-sized pieces
- 2 medium carrots, peeled and sliced on a diagonal
- 1/2 small head cauliflower, cut into bite-sized pieces
- 1 medium red bell pepper, cut into narrow 2-inch strips
- 8 ounces firm tofu, well drained and diced
- 2 cups mung bean sprouts
Combine the ingredients for the sauce in a small bowl and whisk together. Set aside.
Combine the rice-stick noodles with enough hot water to cover in a heatproof container. Let them soak, covered, for 20 minutes, or until al dente Drain the noodles, then transfer to a cutting board and chop them in several directions to shorten.
Meanwhile, heat the oil in a wok or stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
Add the broccoli and carrots with just enough water to keep the mixture moist. Turn the heat up and stir-fry until the broccoli is bright green. Add the cauliflower and bell pepper and continue to stir-fry, adding a bit of water from time to time to keep the mixture moist. Last, add the tofu and bean sprouts and stir-fry gently until the sprouts are slightly wilted.
Pour the sauce over the vegetable mixture, then gently stir in the cooked rice noodles. Taste to adjust the seasonings, cook for another minute or two, then serve.