Wednesday, June 25, 2008

Thai Peanut Noodles!

Peanut noodles is officially my new favorite meal!!! Noodl-y noodles, crunchy veggies, creamy peanut sauce...what's not to love?! God bless peanut butter, btw.

Here's my can change up the amounts to fit your taste buds, appetite level, etc. But no matter what, you're gonna love it! (it looks like a lot of steps, but it really comes together quickly and is soooooo worth any effort you exert. trust.)

Thai Peanut Noodles

Serves 4 to 6...but probably 4 :)

1 package mugwort soba noodles, cooked according to directions on package

1 lb extra firm tofu, drained

1 head broccoli, cut into florets

3 to 4 carrots, shredded

1 cucumber, sliced into half-moons

1/2 head purple cabbage, sliced thinly

1 bunch cilantro, roughly chopped

Thai Peanut Sauce:

1 cup natural peanut butter

1 cup hot water

zest and juice of two limes

1 Tablespoon turbinado sugar or agave nectar

4 cloves garlic, finely minced

2 inches ginger, finely minced

1 Tablespoon chili flakes

1 teaspoon cayenne pepper

2 Tablespoons tamari or Bragg's

1/4 cup apple cider or brown rice vinegar

salt and pepper to taste

1/4 cup chopped cashews, toasted

To make tofu:

Cube tofu and marinate with a few splashes of tamari or Bragg's for 30 minutes. Pour onto a greased sheet pan in a single layer and bake at 350 F for 30 minutes, stirring halfway through cooking process.

To make veggie mix:

Mix chopped veggies and cilantro in a large bowl and set aside.

To make sauce:

Whisk all ingredients together in a sauce pan and heat on low for 10 to 15 minutes, stirring every few minutes, until thick and creamy.

To assemble yumminess:

1. Place cooked soba noodles on plate.

2. Put mixed veggies over noodles.

3. Put baked tofu over veggies.

4. Pour lots of peanut sauce over the top of everything.

5. Garnish with toasted cashews...and I put some Sriracha hot sauce on top, just for good measure!

And then gobble that ish up!!!

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