Yummy Spicy Noodles
3 tablespoons crunchy peanut butter
2 tablespoons chili pepper jam, ¼ cup sweet chili sauce, or mix 2 tablespoons of currant jelly with a healthy squeeze of sriracha sauce
1 ¼ cups hot vegetable stock or chicken stock
1 tablespoon toasted sesame oil
2 tablespoons soy or tamari sauce
6 tablespoons coconut milk
3 bundles flat rice noodles (about 14 ounces), or flat pasta noodles
2 tablespoons toasted sesame oil, plus more to coat noodles
5 baby portabella mushrooms, thinly sliced
1 medium red onion, halved, thinly sliced
5 ounces broccoli, broken into small florets
3 cloves garlic freshly chopped
Chopped peanuts and cilantro or parsley for garnish (optional)
Prepare sauce: In a small bowl, combine all ingredients and mix well, so that the hot vegetable stock softens the ingredients. Set aside while you prepare vegetables.
Cook noodles following package directions, but cook them about 1 minute less than suggested. Drain in a colander and toss them in a little sesame oil to keep them from sticking together. You do not want the noodles too soft, but still al dente, as they will be heated again in the vegetables and sauce at the end.
To prepare vegetables, heat the 2 tablespoons sesame oil in a large skillet with deep sides over medium-high heat (or use a wok or big saucepan). Stir-fry all the vegetables together with the garlic for about 3 minutes, or until they are just starting to soften slightly.
Pour sauce onto vegetables in pan and simmer gently 4 to 5 minutes, or until vegetables are cooked through but still have a good bite to them and are not too soft.
Stir in the cooked noodles. Toss together well and heat through. Serve garnished with chopped peanuts and cilantro or parsley.
- Description: This recipe comes from “Food: Vegetarian Home Cooking” by Mary McCartney, daughter of Paul McCartney. I personally changed this recipe to what I liked.
- Makes: 4 to 6 servings