Thursday, March 24, 2011

asian peanut noodles

There are so many versions of this dish already out there. But sometimes this is what you crave, so this is what I made for dinner tonight.
Easy to make gluten-free-- use rice noodles and gf soy sauce.

noodles (rice noodles or spaghetti, prepared)
1 small onion, sliced into thin slivers
1 carrot, chopped thin
1 crown broccoli, or a big handful of frozen florets
snap peas or whatever other veggies you feel like adding

1/4 c soy sauce
2-3 cloves of minced garlic
finely chopped or minced fresh ginger if you have it handy
1T sugar or brown sugar (less if your peanut butter is very sweet)
3 T sesame oil
2 T rice vinegar or rice wine
1/3 cup of creamy peanut butter
chili oil or hot sauce to taste

1. Mix together all sauce ingredients, adding peanut butter last. Once the mixture is smooth, taste it. A lot of the flavor depends on a few things: how salty is your pb? how salty is your soy sauce? how sweet is your peanut butter? If it doesn't taste salty enough, add soy sauce. Sweet enough? Try chili oil or sugar. Too sweet? More vinegar.
2. Heat some oil (I use peanut) in a wok or big skillet, and wait until it's nice and hot but not smoking. Add the onions, and stir fry until translucent. Add carrots, stir fry for a minute or two. Add other veggies, and stir fry until they look good.
3. Check to make sure the pan still has a little oil in it. (If not, the noodles will burn to the bottom, and it's a pain to clean up!) Add your drained, rinsed noodles, and stir fry those too for a minute.
4. Dump in the sauce, and toss until everything is coated and hot.
5. Serve!

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