Spicy Asian Peanut-Ginger Noodles

Asian-noodles

Luscious and nutty, this easy peanut noodle dish incorporates favorite Asian flavors. Substitute veggies other than the ones suggested in the recipes — you can vary this each time you make it, according to what’s in season or what’s in the refrigerator. You can even substitute cashew butter or almond butter for the peanut butter. Serve warm or at room temperature with a simple tofu or tempeh dish and a crisp salad or platter of raw vegetables.

Serves: 4

  • 8 ounces soba or udon noodles
  • 1 tablespoon dark sesame oil
  • 3 to 4 cloves garlic, minced
  • 1/2 cup prepared vegetable broth or water
  • 1/3 cup natural-style peanut butter
  • 1 to 2 teaspoons grated fresh ginger, to taste
  • 1 tablespoon agave nectar or natural granulated sugar
  • 1 teaspoon Asian or Thai chili paste or Sriracha sauce,
    more or less to taste
  • 1/2 teaspoon salt, or to taste
  • 2 small zucchinis, sliced
  • 2 medium tomatoes, diced
  • 2 to 3 scallions, thinly sliced
  • 1/4 cup minced cilantro leaves, optional
  • 1/4 cup coarsely chopped peanuts, optional

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, cilantro, ginger, agave, hot sauce, and salt. Process until completely smooth.

In a small saucepan or skillet, combine the zucchini, tomatoes, and scallions with a small amount of water, just enough to keep moist. Cover and steam until the zucchini is just tender-crisp and the tomato has softened, about 3 to 4 minutes.

Combine the noodles with the sauce in a large serving bowl. Serve at once or allow to cool to room temperature, topping each serving with the a small amount each of the zucchini-tomato mixture, as well as either or both the optional cilantro and optional peanuts.

Variations: Other vegetables good with this: broccoli florets, thinly sliced carrots, bok choy, red bell pepper and/or kale. All vegetables should be minimally cooked — just the other side of raw!

Asian noodles, ginger, and garlic

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