Vegetarian Peanut Noodles Recipe
Peanut Sauce Served with Stir-fried Vegetables and Tofu
Oct 17, 2007
There are many variations of peanut or sesame noodles. Some have more vegetables than others, and some have a dominant sesame flavour. This version uses everyday ingredients and a moderate (but not overpowering) amount of still-crisp vegetables. The combination of peanut butter and tofu makes this main dish high in protein and healthy fats.
Peanut Noodles are an excellent starter for someone who is wary of tofu. Frying extra-firm tofu creates an inoffensive texture (not slippery or mushy) and soaks up all the delectable peanutty goodness.
Vegetarian Peanut Noodles Recipe
Ingredients:
For the peanut sauce:
- 1/3 cup smooth peanut butter*
- 2 cloves garlic, minced or pressed
- ¼ cup water
- 1 Tbsp. sesame oil
- 2 Tbsp. soy sauce
- One “thumb” of ginger**
- Zest and juice of ½ lime
- 2 Tbsp. chopped peanuts (optional)
- Pinch red pepper flakes
- Black pepper to taste
* If using natural peanut butter, also add about 1 Tbsp. sugar or honey to sweeten.
**Ginger is easier to grate when frozen. Don’t worry about peeling; the peel will come off in the process.
For the pasta:
- 250 grams (1/4 package) linguine or udon noodles
- Cook according to package instructions, slightly decreasing cooking time to produce an al dente texture. Firmer noodles are desired to hold onto the sauce better.
- Drain pasta when done.
For the stir-fry:
- 1-2 Tbsp. vegetable oil
- 1 tsp. sesame oil
- 3 carrots, sliced thinly into matchsticks
- 1 cup broccoli florets
- 1.5 cups Chinese (Napa) cabbage or bean sprouts
- ½ red bell pepper, sliced thinly
To serve:
- Green onions
- Chopped peanuts
Directions:
For the peanut sauce:
- Heat a small saucepan over low-medium heat.
- Add the water, smooth peanut butter, garlic, sesame oil, soy sauce, grated ginger, lime zest, lime juice, and peppers to the pot, stirring gently.
- Heat through.
For the pasta:
- Bring a large pot of water to the boil and cook pasta until al dente. The noodles should be cooked but still slightly firm in the middle, not slippery or mushy.
- If using udon noodles, cook according to minimum cook time on package.
For the Stir-fry:
- Heat a small skillet over medium-high heat and add one tablespoon oil.
- Cut the tofu into finger-sized slices, approximately one inch wide by ¼ inch thick.
- Fry until golden, flipping to brown both sides. This should not take more than a few minutes.
- Remove the tofu to a separate bowl and add more oil, if necessary.
- Add the vegetables and stir-fry for several minutes, until all vegetables are tender-crisp.
To serve:
- In a serving dish, toss the cooked and drained pasta with the peanut sauce and fried tofu. Garnish with green onions (scallions) and chopped peanuts.
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