So, today, I was doodling our menu for this week and suddenly thought about a crunchy Asian-style noodle dish. I overdid that peanut butter-ginger-hot sauce flavor combination last summer, and haven’t made too much of it since.
Don’t you hate when you do that? Briefly ruin something you love because you get in a rut?
But it suddenly sounded delicious again! I put peanuts and a carrot on my farmers’ market list and rushed off.
Noodle bowl:
1½ cup cooked edamame
½ package of Spicy baked tofu
Handful brown rice noodles
Raw peanuts cooked in the tiniest touch of sesame oil
Sprinkle of white sesame seeds
½ grated carrot
Large handful chopped cilantro
Sauce:
2 TBS peanut butter
3 grated cloves of ginger
2” shaved garlic
Zest and juice of two lemons
Plenty of sriracha
I already boiled edamame and prepared the tofu yesterday (more below).
Don’t you hate when you do that? Briefly ruin something you love because you get in a rut?
But it suddenly sounded delicious again! I put peanuts and a carrot on my farmers’ market list and rushed off.
And I made this! It was so satisfying and spicy and light and refreshing!
I put a whole carrot in the food processor and pulsed until it was grated, but not pulverized. In a large mixing bowl, I combined half the grated carrot (making veggie burgers tomorrow and saved the other half), edamame and tofu.
In a pan, I added the chopped peanuts with the sesame seeds with the tiniest of drizzle of sesame oil and browned.
For the sauce, I combined all the ingredients in the wiped out food processor and let it go while I finished the peanuts and boiled water for the brown rice noodles. They only take a second, but are a little difficult to separate while they cook for 2-3 minutes so they need your full attention.
Finally, I assembled all the ingredients, chopped some cilantro and had the best dinner ever!
Happy making up with old friends! 🙂
vinthea: 