Summer Vegetable and Noodle Stir Fry with Peanut Sauce
Summer is one of my favorite seasons for cooking, mainly because my parent’s garden begins to sprout a variety of vegetables and usually in mass quantities. Every visit home usually ends with my dad sneaking out to the garden and returning with a baseball bat sized zucchini that barely fits in my refrigerator. For my boyfriend Peter’s sake I try to be creative in finding new purposes for these veggie monsters.
Once the sauce is prepared, which can be done days in advance, this is a very easy dish to pull together. I managed to prepare this whole dish in a little under an hour for a few friends who were in town. It fed 4 very hungry vegetarians with a little leftover but this tasty peanut sauce coated creation would appeal to meat lovers as well. The leftover peanut sauce is also a great snack with carrot and celery sticks.
- 1 16oz package Kluski style egg noodles (can replace with rice noodle, spaghetti, or rice)
- 1 cup chunky peanut butter (I use ½ cup peanut butter and ½ cup almond butter)
- 6 tablespoons soy sauce
- 3 tablespoons Siracha (optional, I replaced with Sweet chili sauce for a friend a little frightened of spice)
- Juice of one lime
- 2 tablespoons tahini or sesame seed oil (I use tahini)
- 1 clove garlic finely chopped or grated
- 2 tablespoon honey
- 6 tablespoons warm water
- 1 large red, orange or yellow pepper, sliced into thin strips (veggies mimic the shape of the egg noodle)
- 1 zucchini, sliced into long thin strips
- ½ red onion, sliced
- 1 cup bean sprouts (optional)
- 1 cup loosely packed fresh basil or cilantro (optional)
- Scallions sliced for garnish (optional)
- 2 jalapeño peppers, seeds and ribs removed, sliced into fine strips (optional)
- 1/2 cup roughly crushed roasted peanuts (optional)
Prepare sauce by combining, peanut butter, soy sauce, Siracha, lime juice, tahini, garlic, honey and water. Set aside.
Prepare noodles according to package. If using Kluski noodles, rinse noodles in cold water. Set aside.
While noodles are boiling sauté vegetables in a large wok with olive oil to your desired crunchiness (I like my zucchini to have a little crunch, not too squishy). And when I say large wok, I mean it. You will be adding the noodles and sauce to the veggies.
Once veggies are done, slowly mix in sauce and noodles. Serve with fresh basil or cilantro and scallions.