Are you so over the sweets? Me too! I’m ready for something WITHOUT confectioner’s sugar and marshmallow creme. I’m craving salt, ginger, citrus, quick, and easy, and I don’t want to cook for at least two evenings.
Found this DELICIOUS recipe over at Spices and Spackle. I had to adjust the heat a little for my daughter, and I know how quickly commercial peanut butter can ruin Asian sauces, so here’s my version of her version.
Noodles and Company Indonesian Peanut Sauté:
serves 4 hungry people, 3 people for 2 days, or 8 side servings
1 pound rice noodles (check the Asian section for a cello. pkg of white/clear-ish looking noodles)
1 cup vegetable broth
5+ heaping tablespoons of creamy peanut butter
2 teaspoons Sriracha (Rooster) Sauce, double it if you like heat
3 tablespoons honey
6 tablespoons lite soy sauce
2 tablespoons fresh minced ginger
5 cloves garlic minced
2 cups chopped broccoli
1/2 of a red cabbage, thinly sliced
1 1/2 cup shoestring carrots
2 limes wedges per person per serving (just get 3 limes)
Cook noodles according to package directions. Drain them and return to pot, cover to keep warm.
Mix the next 7 ingredients in a small saucepot and cook over medium low heat until. After a bit, check to see if you want to add more peanut butter.
Turn off the heat. Add the sauce and then the noodles to the skillet and combine.
Plate noodles with 2 lime wedges and a generous garnishing of the cilantro.
My teens and The Hubbers LOVED this!