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Year of the Noodle: Week 35

John and I went vegan for three weeks.  It was his idea, I swear.  Even thought he is the biggest carnivore I know, he wanted to take the challenge of going vegan.  Through the course of three weeks I cooked loads of food to keep him full and happy, made his lunch every day, and even found yummy vegan desserts.  But I only managed to find one good noodle recipe to make during that time.  This noodle salad with peanut sauce is delicious – yummy veggies, tasty sauce, and some added tofu chicken strips made for a yummy meal.  Whether you are vegan or not, enjoy this one!

Ingredients
  • 1/2 c. light coconut milk
  • 1/2 c. fire-roasted tomatoes in juice (i.e. Muir Glen Organic Fire Roasted Tomatoes)
  • 1/4 c. natural peanut butter
  • 3 T. reduced sodium soy sauce
  • juice of 1 lime
  • 2 t.. minced ginger
  • 1 t. minced garlic
  • 1 T. agave or maple syrup or 1 packet of stevia
  • sriracha to taste (optional)
  • 8 oz. rice noodles
  • 1 red bell pepper, chopped
  • 2 c. bok choy, chopped
  • 2 c. edamame, frozen or fresh
  • 1/4 c. fresh cilantro, chopped (optional)
  • 1/4 c. peanuts, chopped
Instructions
  • For the sauce, combine coconut milk, tomatoes, peanut butter, soy sauce, lime juice, ginger, garlic, sweetener and sriracha, if using, in a food processor or blender and blend until smooth.
  • Adjust the heat to taste by adding more sriracha.
  • Meanwhile, prepare rice noodles according to package directions. Drain and set aside.
  • Coat a large skillet with cooking spray or a spritz of oil and place over medium high heat. Add bell pepper, bok choy and edamame and stir fry until crisp tender, about 4-5 minutes.
  • Add drained noodles directly to the pan.
  • And then add the sauce.
  • Toss to coat.
  • Serve hot immediately or refrigerate until serving and eat cold.
  • Garnish with cilantro, if desired, and peanuts.

Source: Peas and Thank You