Certain Indonesian vegetable dishes are characteristically filled with colorful vegetables—in this case, broccoli, carrots, cauliflower, and bell pepper. In this recipe, the vegetable stew is enveloped in a rich, spicy peanut sauce and embellished with rice noodles. This stew has so much going for it that you need only a simple salad to complete the meal.
Indonesian-Style Vegetable Stew with Rice Noodles
- 4 oz bundle fine Asian rice noodles
- 1 tbsp neutral vegetable oil, such as safflower
- 1 large onion, quartered and thinly sliced
- 2 cloves garlic, minced
- 1 small fresh hot green chili pepper, seeded and minced
- 1 medium broccoli crown, 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
- 2 cups mung bean sprouts
- 1/3 cup natural-style peanut butter
- 1/4 cup hot water
- 1 tbsp natural granulated sugar
- 1 tsp Sriracha or other hot sauce
- 2 tbsp reduced-sodium soy sauce
- Combine the ingredients for the sauce in a small bowl and whisk together. Set aside.
- Combine the rice 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 in several directions to shorten.
- While the noodles are soaking, 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 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. Add more hot sauce and/or soy sauce to taste (or just pass them around for individual servings), cook for another minute or two, then serve.