Spicy brown rice noodle bowl

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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!

 

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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! 🙂

 

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