Thai Peanut Noodles

Colorful veggies and noodles smothered in creamy peanut sauce. What could be better?

INGREDIENTS

1 Tbsp. sesame oil
1 red onion, thinly sliced into half moon’s
2 cloves garlic, minced
Sea salt
1 carrot, cut into matchsticks
1/2 cup red cabbage, thinly sliced
1 cup mung bean sprouts
1 cup snow peas, trimmed
1 cup marinated, baked tofu, oriental style
2 to 3 Tbsp. shoyu soy sauce
2 Tbsp. fresh lime juice

DRESSING

1/3 cup peanut butter
1/3 cup apple juice
1 Tbsp. shoyu soy sauce
1 Tbsp. brown rice vinegar
1 to 2 Tbsp. brown rice or maple syrup
1/2 tsp. crushed red pepper flakes
1 inch piece ginger, finely grated
1 8-oz. package rice noodles (the wide ones), cooked

GARNISH

1/2 cup fresh mung bean sprouts
2 scallions, sliced thinly on a diagonal
1/2 cup loosely packed cilantro leaves
1/3 cup peanuts, toasted and coarsely chopped

In a wok or large skillet, heat sesame oil over medium heat. Add onion, garlic and a pinch of sea salt. Sauté a few minutes. Add carrot and cabbage and sauté another minute. Add mung bean sprouts, snow peas, tofu, soy sauce and lime juice. Cover and steam 2-3 minutes.

Meanwhile, in a small bowl, blend all dressing ingredients except ginger and stir until creamy. Squeeze juice from ginger and discard pulp. Add juice to dressing. Adjust seasonings to taste. Add more liquid if needed. Top steaming veggies with noodles and dressing. Stir lightly and cook for 2 minutes. Serve noodles garnished with suggested toppings.

Serves 6

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