Spicy Asian Peanut-Ginger Noodles
- 8 ounces soba or udon noodles
- 1 tablespoon olive or peanut 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
- 1/2 teaspoon Asian or Thai chili paste, or more, to taste
- 1/2 teaspoon salt, or to taste
- 2 small zucchinis, sliced
- 2 medium tomatoes, diced
- 2 to 3 scallions, 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.
- Here are more recipes using Asian noodles.