Spicy Peanut Rice Noodle Bowls with Curried Peanut Sauce Dressing
Great Vegetarian dish.
Servings: Yield: 4-6 servings Source: joanne-eatswellwithothers.com
For the peanut sauce:
1 tbsp vegetable oil
2 Thai or jalapeno chiles, seeded and minced
3 garlic cloves, minced
1 tbsp grated fresh ginger
1½ tsp Thai red curry paste
½ cup water
⅓ cup creamy peanut butter
3 tbsp seasoned rice vinegar
2 tbsp soy sauce
1 tbsp sugar
For the peanut noodle bowls:
1 cup shredded carrots
2 tbsp seasoned rice vinegar
12 oz rice noodles
3 tbsp vegetable oil
2 cups frozen edamame
4 cups shredded red cabbage
⅓ cup dry-roasted peanuts, chopped
2 tbsp torn fresh Thai basil
To make the peanut sauce, heat the oil in a medium saucepan over medium heat. Stir in the chiles, garlic, ginger, and curry paste. Cook until fragrant, about 30 seconds. Mix in the water, peanut butter, vinegar, soy sauce, and sugar. Bring the mixture to a simmer and cook until slightly thickened, about 2 minutes. Set aside.
To make the peanut noodle bowls, combine the carrots and rice vinegar in a small bowl and set aside.
Place the noodles in a large bowl and cover with very hot tap water, stirring to separate them. Let soak until soft, about 20 minutes. Drain noodles.
Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium-high heat. Add the edamame and cabbage. Cook until the edamame are warmed through and the cabbage is starting to wilt. Remove from the skillet to a bowl and set aside.
In the same skillet, heat the remaining 2 tbsp of oil over medium heat. Add the noodles, 1¼ cups water, and the peanut sauce. Cook until sauce has thickened and noodles are coated in it, about 1 minute.
Toss the noodles with the carrots, edamame, and cabbage. Divide into serving bowls and top with peanuts and basil. Serve with lime wedges to garnish.