During the whole Team Lean Challenge I did with my friend, Rachel, I cut out a ton of bad food. I realized if it was in my house, I would eat it. I’m looking at you bread, pb and chocolate chips. I may not have cookies in the house but combined, you make an amazing 9pm snack.
At the top of my list was pasta. It’s just so easy! I mean, I could roast a ton of veggies which takes forever… or I could just heat up some noodles and dump some sauce on it/cook up roman noodles/pour boxed mac and cheese into a pot.
See. Pasta had to go.
But the week of the bombings in Boston, a friend of mine was planning a potluck for Sunday as a way to end what had been a very stressful week on a positive note. It was a great idea! I brought this and all the non-vegans ate it up. I had no leftovers!
Of course, it was so delicious, I was dying to make it again, fitness challenge or not! When I made it for just me, I pumped up the veggies significantly and added some tofu for an extra kick of protein. The result was a super creamy, veggy-packed noodle fest. So delicious!
Peanutty Noodles and Veggies
adapted from Chloe Coscarelli’s Peanutty Noodles recipe found in Chloe’s Kitchen and on line at KATU.com
serves 4 to 6
- 1 pound brown rice noodles
- 1 block of tofu, pressed and cubed
- 1 cup coconut milk
- ½ cup water
- ¼ cup maple syrup
- ¼ cup soy sauce
- ½ cup peanut butter, chunky or creamy
- 1 tablespoon chili-garlic sauce
- 1 teaspoon grated fresh ginger
- 3 cloves garlic, minced
- 2 tablespoons lime juice
- 1 tablespoon toasted sesame oil
- 2 carrots, peeled and shredded
- 1 cup of edamame (no shells, thawed if using frozen, which I did)
- 1 red pepper, diced
- 3 scallions, trimmed and thinly sliced
- ½ cup peanuts, roughly chopped, for garnish
Bring a large pot of heavily salted water to a boil. Add brown rice noodles and cook according to package directions. Drain, rinse with cold water, and drain again. Return noodles to pot.
Heat some sesame oil in a skillet. Saute tofu in the pan until golden. (if you prefer your veggies cooked, you can also throw them in with the tofu at this time. I sauteed my edamame with the tofu but left my peppers and carrots raw). Set aside.
Meanwhile, make the sauce by combining coconut milk, water, maple syrup, soy sauce, peanut butter, chili-garlic sauce, ginger, and garlic in a medium saucepan. (this will look so gross when it’s all going into the pan and you will definitely be thinking “eeew! this is going to taste weird.” It won’t. Trust me.) Let cook over medium heat, whisking frequently, until sauce comes together and thickens.
Remove from heat and mix in lime juice and sesame oil.
Toss hot noodles with the sauce, tofu and veggies.
Garnish with peanuts and scallions and serve. Any leftovers can be served warm or cold the next day for a delicious lunch.
I had fro-yo three times last week and may or may not be planning to share some Game of Thrones-themed cupcakes with you later in the week. Yeeeah…clearly, the fitness thing is over. Good thing I haven’t given up on the exercise!
PS. This would be great for a memorial day cook out. It tastes good hot or cold and it doesn’t scream, LOOK AT ME I’M VEGAN! well…maybe leave out the tofu if your hanging with all carnivores…