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 

1/3 cup Braggs Liquid Aminos

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

water

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. 

Tahini Rice Noodles Revisited

Remember how I made Tahini Rice Noodles the other day? Well, after an awesome session at Springboard Pilates and a brusque walk home, I felt like a big plate of veggies, rice noodles, and tahini again! I took a picture this time so you can actually see what it looks like. Made a few changes such as adding zucchini, carrot, and white turnip and not using bell pepper. I also included a few shakes of dulse granules on top for some seaweed-goodness. And again, it's delicious.

Let me just mention that the kale, red cabbage, white turnip, zucchini, carrot, yellow beans, and radish are all from our farm share through Snell Family Farm. It's incredible how amazing it feels to eat food that was picked a few days ago and didn't need to travel from California or New Mexico to get to your plate. Farm share = do it. You will thank me.

Also, I'm seriously love tahini, you guys. I might need an intervention; I almost added it to my oatmeal this morning.

Tahini Rice Noodles

Tahini Rice Noodles
8 oz wide rice noodles
1/2 to 3/4 cup red cabbage
1 kale stem with leaves removed
1/4 cup orange bell pepper, sliced
1 crimini mushrooms, diced
1 large radish, thinly sliced
4-5 yellow string beans
1-2 Tbsp light tahini paste
1/2 tsp Braggs
1/2 Tbsp olive oil
1/2 tsp flax seed oil
Pinch of cayenne pepper

Cook rice noodles as indicated on package. Drain and rinse with cold water. Return to pot and toss with flax seed oil. Let sit.

In a small skillet, heat olive oil. Add radish and bell pepper and cook through (I like them to get a little blackened). Add in mushrooms and string beans. Cook through. Add Braggs and then add cabbage and kale and cook only until the kale's bright green. Remove from heat.

Toss room temp rice noodles with tahini. Add veggies and toss. Sprinkle with cayenne pepper.

Serves 2.


The majority of this dish was made using produce from our farm share with Snell Family Farm!

Rice Noodle Bowls and Warm Cherry Quinoa

J and I have been testing out a lot of recipes lately - vegan and non-vegan. I came across Eat, Run, Live's recipe for almost-vegan rice noodle bowls with crispy tofu and decided to take a stab at it. We ended up making a bunch of modifications and actually transformed it into a new dish.

Rice Noodle Bowls with Dry-Fried Tofu
Serves 4

1/4 summer yellow squash, cut into thin strips
1 red bell pepper, cut into thin strips
1/2 head of red cabbage, chopped
1/2 package of rice noodles
1 package of firm tofu, drained/dried
1-2 green onions, sliced thinly
Vegetable stock

Sauce:
3 Tbsp Braggs
1 Tbsp vegan oyster sauce
1/2 tsp sriracha sauce
1 Tbsp brown sugar
1 tsp freshly grated ginger

Boil water, add rice noodles and remove from heat. Allow the noodles to sit for 5-10 minutes then rinse in cold water and set aside.

In a skillet, saute veggies in a little veg stock (or oil if you don't care about the fat content). Add the sauce to the vegetables and cook a little while longer. Don't over cook - the veggies should still be a little crisp.

Chop the tofu into triangles or cubes, whichever you prefer. Heat a DRY skillet on high and add tofu once it's hot. Press on tofu and allow moisture to sizzle out. turn when the tofu is the desired color and repeat on all sides.

Assemble: Put some rice noodles in the bottom of a bowl. Top with veggies, tofu, a little vegetable stock, and green onion.


This afternoon, my stomach was grumbling and we didn't have anything quick to snack on. So I decided to try out a recipe I'd been curious about for a while that's been floating around on Pinterest - warm quinoa with cherries. I like the recipe but don't have the exact ingredients in my kitchen so I played around and here's what I came up with!

Warm Coconut-Citrus Cherry Quinoa
Serves 1

1/2 - 1 cup of cooked mixed quinoa (or whatever kind you have)
1/4 cup dried cherries
1/4 cup light coconut milk
1/4 cup almond milk
2 Tbsp orange juice

Combine all ingredients; heat in the microwave if you want it hotter. Could eat this as dessert, breakfast, or snack - super yummy, nutritious, and filling!