Fragrant Rice Noodles with Vegetables
|Author:||Inspired by Moosewood at Home, pg. 228|
|Yield:||4 or 5|
|1 1/2 qt.||water|
|2 tbsp.||fresh lime juice|
|1 tbsp.||freshly grated lime peel|
|1/2 cups||peanut butter|
|2 tsp.||brown sugar|
|1 cups||vegetable stock|
|3||cloves of garlic|
|6 oz.||1/4-inch wide rice noodles|
|2||leeks, well rinsed|
|2||small yellow squash|
|3 tbsp.||vegetable oil|
- Stir fry tempeh in oil, with a bit of tamari and garlic until nicely browned. Set aside.
- Combine the sauce ingredients and mix them by hand or puree in a blender until smooth.
- When the water boils, add the noodles and cook for 3 to 5 minutes, until just tender. Drain, rinse briefly under cool water, drain again and set aside.
- Cut the leeks, zucchini, and yellow squash into sticks 5 to 6 inches long and 1/4 to 1/2 inch wide.
- Heat the oil in a wok or large skillet. Stir-fry the leek sticks on medium-high heat for 2 to 3 minutes. Add the zucchini and yellow squash and continue to stir-fry for about 3 minutes, until the vegetables are just tender. To prevent scorching or sticking, add about 1/4 cup water while stir-frying.
- Add the noodles and the sauce and toss well until heated through. Top with crisped tempeh. Serve at once.
|Amount per serving
|% Daily Value*|
|Total Fat 17g||26%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.