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Heat some sesame oil in a big pot. Add the ginger, garlic and scallions. Give it a stir and let it cook over medium-high heat for about a minute.
Then throw in the carrots, baby bok choy, broccoli and beans and cook the veggies until they are tender-crisp.
Add the peanut butter, agave syrup, rice vinegar, lime juice and chili garlic sauce. Stir over medium heat until the sauce is smooth and simmering.
Cook the rice noodles according to the directions on the box. Plop some veggie-peanut sauce on top of the rice noodles and eat! This recipe makes about 6 servings.
If you're planning to eat left-overs later, I'd recommend cooking the rice noodles fresh and reheating the sauce. Rice noodles and sauce that are left over night in the fridge tend to get soggy.
Latest
By: Zebe
2014-08-12 12:37:08
We are so lucky to live near three farmer's markets. Two of them we can walk to, and one is just three subway stops away in Inwood. Today Rabbit and I checked out the one down by Columbia Presbyterian, which runs between 167th - 168th St on Fort Washington Ave and is open on Tuesdays.
They had giant carrots and scallions, baby bok choy, and purple string beans!
Check out these beans!
Rabbit and I used all our rabbit food to make rice noodles with peanut sauce.
Rice Noodles with Peanut Sauce sesame oil 4 tablespoons fresh ginger, minced 2 large-ish cloves of garlic, minced 3/4 cup scallions, chopped 1 1/2 cups shredded carrot 4 cups baby bok choy, chopped 1 head of broccoli, cut into smallish florets 1 1/2 cups of string beans 1/2 cup creamy peanut butter 1/3 cup agave syrup 1/2 cup soy sauce 3 tablespoons rice vinegar juice from 1 lime 1 tablespoon chili-garlic sauce rice noodles
Heat some sesame oil in a big pot. Add the ginger, garlic and scallions. Give it a stir and let it cook over medium-high heat for about a minute.
Then throw in the carrots, baby bok choy, broccoli and beans and cook the veggies until they are tender-crisp.
Add the peanut butter, agave syrup, rice vinegar, lime juice and chili garlic sauce. Stir over medium heat until the sauce is smooth and simmering.
Cook the rice noodles according to the directions on the box. Plop some veggie-peanut sauce on top of the rice noodles and eat! This recipe makes about 6 servings.
If you're planning to eat left-overs later, I'd recommend cooking the rice noodles fresh and reheating the sauce. Rice noodles and sauce that are left over night in the fridge tend to get soggy.
It turns out that purple string beans turn sort of greyish-green when cooked. Rabbit thinks that's weird. But this dish is still a delight.
Blog_id: 10 |
Posted: 2014-08-12 12:37:08 | Views (40,369) | Comments (0)