May 28, 2013
Yummy Spicy Rice Noodles
3 tablespoons peanut butter (crunchy style)
2 tablespoons chili pepper jam or 1⁄4 cup sweet chili sauce
1 1⁄4 cups hot vegetable stock
1 tablespoon toasted sesame oil
2 tablespoons soy sauce or tamari
6 tablespoons coconut milk
Noodles and vegetables
3 bundles flat rice noodles (around 14 ounces)
2 tablespoons toasted sesame oil, plus more for the noodles
1 ounce whole baby corn, cut into pieces or 1 cup corn kernels (canned or frozen)
2 medium carrots, thinly sliced
1 medium red onion, halved and thinly sliced
3/4 cup green beans, chopped
1 cup broccoli, broken into small florets
3 cloves garlic, finely chopped
Chopped peanuts and cilantro, to garnish (optional)
Put all of the sauce ingredients into a mixing bowl and mix together well, so that the heated vegetable stock softens the ingredients. Set the sauce aside while you prepare the vegetables.
Cook the rice noodles following the package instructions (but maybe a minute less than suggested), then drain the noodles in a strainer and toss them in a little sesame oil to keep them from sticking together. You want the noodles to be al dente—not too soft—since they will be heated again in the vegetables and sauce at the end.
To prepare the vegetables, heat the 2 tablespoons of sesame oil in a wok (or large saucepan with deep sides) over medium-high heat. Stir-fry all the vegetables together with the garlic for about 3 minutes, until they start to soften just slightly.
Pour the sauce onto the vegetables in the pan and simmer gently for 4–5 minutes, until the vegetables are cooked through (and still have a good bite to them) but are not too soft.
Now stir in the cooked rice noodles. Toss together well and heat through.
This dish is best served hot and garnished with chopped peanuts and cilantro.
Recipe and photograph used with permission from "Food: Vegetarian Home Cooking" by Mary McCartney.
All figures are per serving (assumes 6 servings).
Fat: 17 g
Carbs: 64 g
Fiber: 3 g
Protein: 6 g
Sodium: 766 mg