Ready in 1h
You can substitute almost any vegetable for those listed -- chopped tomato, cubed winter squash, peas or snow peas, green beans, parboiled broccoli -- as long as you keep the total quantity about the same.
The same goes for different nut butters: cashew, almond, and tahini are all quite good. To spin this dish in a Southeast Asian direction use nam pla (fish sauce) instead of soy sauce , and, if you have it -- add some lemongrass along with the garlic
1. Bring a large pot of water to a boil and salt it. Put the oil in a skillet over medium high heat. When it's hot add the onion and carrot and cook, stirring occasionally until softened (about 5 minutes). Stir in garlic, chile and lime zest then add the eggplant, zucchini, or squash. Cook stirring occasionally and adjusting the heat as necessary so the vegetables cook quickly without burning until softened (zucchini will cook faster than eggplant), 10 to 20 minutes.
2. Meanwhile, cook the noodles in the boiling water until tender, but not mushy. When the noodles are just tender drain them reserving some of the cooking water.
3. Whisk together the coconut milk, peanut butter, sugar or honey, and soy sauce. Add the coconut mixture and noodles to the skillet and toss, adding noodle cooking water if necessary to moisten. Sprinkle with pepper, taste, and adjust the seasoning if necessary. Serve hot garnished with cilantro.
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