Luscious and nutty, this easy peanut noodle dish incorporates favorite Asian flavors. Substitute veggies other than the ones suggested in the recipe — you can vary them each time, 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. Photos by Hannah Kaminsky.
Spicy Asian Peanut-Ginger Noodles
- 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
- 2 to 3 teaspoons grated fresh ginger to taste
- 1 tablespoon natural granulated sugar or agave nectar
- 1 teaspoon hot sauce Sriracha, Tabasco, chili oil, etc, 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 and stir until evenly coated.
- 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!
- Here are more recipes using Asian noodles.