Today was so full of work and errands that I needed to make something quick, but tasty for dinner. After a quick look through the refrigerator and pantry, spicy noodles came to mind. The entire dish take about 20 minutes to prepare and is packed with flavor.
- 6 ounces of noodles of choice
- 1 cup of your favorite green vegetable, chopped into bit sized pieces
- 1 large carrot, small julienne strips or a large grate
- 1/3 cup smooth, natural almond or peanut butter
- 2 tsp maple syrup
- 1/4 to 1/2 cup veggie broth
- 1/4 cup low salt soy sauce
- 2 Tbs rice wine vinegar
- 1/2 lime, juiced
- 2 Tsp siracha sauce
- 2 Tbs toasted sesame oil
- 1 tsp grated fresh ginger
- 1 large garlic clove, minced
- 2 Tbs black sesame seeds
- 1 Tbs cilantro, chopped
- 2 scallions, sliced thinly
- Cook the noodles following the package directions, omitting salt, and using a tablespoon of low salt soy sauce in the water instead.
- Heat the veggie broth almost to boiling.
- Put nut butter and maple syrup in a small bowl, add 1/4 cup of the hot broth and stir until smooth and blended.
- Add soy sauce, vinegar, lime juice, siracha, sesame oil, ginger and garlic, ad stir together.
- In a large bowl stir together cooked noodles, green vegetable and carrots.
- Pour the sauce, scallions, black sesame seeds, cilantro and over the top of the noodles. Stir everything together gently, and if need the other 1/4 cup of veggie broth.
- The dish can be served hot of cold.