Saturday, December 22, 2012

Rice Noodles with Spicy Peanut Sauce

Rice Noodles with Spicy Peanut Sauce

Instant Vermicelli Rice Noodles - about half a container 

1 package of flax tempeh, chopped into small 1/2-inch cubes

1 Tbsp olive oil 
1 yellow onion, diced 
5-6 cremini mushrooms, sliced
1 large carrot, sliced
1 1/2 cups broccoli, chopped

Peanut Sauce (modified from Vegan on the Cheap by Robin Roberston):
1/2 cup crunchy honey roasted peanut butter 
3 Tbsp rice vinegar
1 1/2 Tbsp light brown sugar
2 Tbsp toasted sesame oil
2 tsp grated fresh ginger
1 1/2 tsp Asian chili paste

For the sauce, mix the peanut butter, Braggs, vinegar, and sugar. Add the oil, ginger, and chile paste and stir until smooth and well blended. Taste to adjust seasonings - we like it hot, so sometimes we add some cayenne pepper too. Add some water to achieve desired consistency - we like it to be fairly thick but wet enough to coat all of the veggies and noodles. 

Next prepare the tempeh - preheat a non-stick skillet over medium heat. Once the skillet is hot, add the tempeh cubes and brown on each side. Set aside. 

Using the same skillet, heat some olive oil and add the onions. Cook until translucent and then add the carrot. Cook until tender, and add mushrooms and broccoli, cooking through. 

Cook the rice noodles according to the package instructions. 

Mix a little bit of the sauce in with the rice noodles to coat. top with vegetables and more sauce. 

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