Cooking Club: Veggie Peanut Noodle Goodness

This is our last of the Asian Cooking Club meals — did we have a ridiculously amazing feast or what? We’ve got another slated for early September — I can’t wait to see what we all come up with!
Grace improvised on this dish, but sketched out a good guess at just how she made her yummy veggies, which were served with peanut noodles and a cucumber salad for garnish.
Here it is, in her words:
• a few dashes of sesame oil (I like the dark stuff)
• 1 small yellow onion, diced (about tennis ball size)
• 2 cloves of garlic, pressed
• 1 container panda tofu
• 1 heaping tablespoon minced ginger
• 1 inch lemongrass (optional)
• many dashes of braggs or low sodium soy sauce
• a few dashes of rice wine vinegar
• 1 tablespoon red curry paste (thai kitchen)
• 2 heaping tablespoons of peanut butter (or more!)
• 2/3 of a head of broccoli cut to bite size pieces
• 3 small-medium carrots, cut into matchsticks
• 1 red bell pepper
• 5-6 leaves fresh basil
• 1 tbsp gomasio
Garnish optional
• 2-3 inches of cucumber, thinly sliced
• a handful of snow peas, thinly sliced
• 3-4 leaves fresh basil
• a few wedges of lime
1. Heat pan with sesame oil, garlic, onion, a pinch of salt and pepper, for about 3 minutes or however long it takes to chop tofu, add tofu, ginger, microplane some lemongrass on top (optional!).
2. Throw enough braggs or low sodium soy on to lightly coat most of it, add a dash or two of white wine vinegar, and cook for a 2-3 minutes.
3. Add peanut butter and curry paste, and fry for 5-10 minutes (i like mine really cooked!) while chopping carrots, turn on water for noodles, and add carrots, cut bell pepper, toss that in, chop and add broccoli next and let if cook, stirring occasionally until the noodles are done.
4. Throw some fresh basil on top and a tablespoon of gomasio and let sit while draining the noodles, serve with cucumber, snow peas, lime and more fresh basil for garnish.
I like making this dish because it’s very versatile and though I’ve made countless variations, it always turns out great no matter what. I don’t have to time anything, it just goes in a constant rolling order. I sometimes use less peanut butter and add sunflower seeds at the end, or add a little veggie bullion if the veggies seem lackluster or I don’t have lemongrass. Sometimes I throw in mushrooms. Dried lemongrass doesn’t really work. Dried basil is fine in a pinch!  It usually tastes better with more cooking and even reheated for the second day!

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