Another simply delicious idea from the PCC Natural Markets website. The sauce is really fabulous with just the right balance of salty, sweet, spicy, and earthy – at least to my taste. This sauce would be great on almost anything, such as a grilled piece of fish or steamed veggies.
a link to this post has been shared at Allergy Free Wedensdays
peanut sauce:
3 – 4 garlic cloves, finely minced
1 tablespoon honey or maple syrup
2 tablespoons sesame oil
1 tablespoon peeled minced ginger
1 – 2 chipotle peppers in adobo sauce (optional)
2 tablespoons tamari
1/4 cup rice vinegar
1/2 cup peanut butter
1/4 cup tahini
2 tablespoons water
rice noodles & veggies:
8 oz rice noodle sticks (usually called Pad Thai noodles)
1 large bunch of asparagus spears (not the fat ones please!)
1 large bunch of broccoli (cut into bit-sized florets)
1/2 large head purple cabbage, shredded
1/2 bunch cilantro, coarsely chopped
Put all of the ingredients for the peanut sauce in a blender and whiz until smooth – set aside.
Bring a large pot of water to a boil. Add the broccoli florets to the water and simmer for exactly 2 minutes – remove with a spider to an ice bath to stop the cooking. The broccoli should be a bright green and still a bit crisp.
The water should still be simmering… Prepare the asparagus by cutting off about 1 inch from the bottom of the stalks, then cut into about 1 inch lengths. Now dump all the asparagus pieces into the simmering water for exactly 1 minute – remove with a spider to the ice bath.
The water should is still simmering – now, turn off the heat under the water and add the rice noodle sticks – the ones I buy are about 6 inches long and I just break them in half as I add them to the water – this makes it easier to eat later. Stir so that the rice noodles do not stick to each other. Let the noodles set in the hot water, stirring every minute or so, about 5 or 6 minutes. Taste, they should still be al dente. Dump the noodles into a colander to drain and rinse with cold water.
In a very large bowl, dump in the rinsed noodles, the broccoli, asparagus, cabbage, and cilantro. Top everything with the peanut sauce and stir to combine. Serve at room temperature.
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