Oh boy! This was a delicious meal. I made my sesame ginger tofu on the side as an added source of protein. Tip: You can find pre-cooked noodles at most health food markets such as Whole Foods to cut down the prep time.
Ingredients:
-1 pound Asian-style rice noodles
-1/4 cup soy sauce (or Braggs)
-1/2 cup lime juice (I used lemon)
-2 tbsp organic peanut butter
-1/4 cup sugar
-1 onion, diced
-4 cloves garlic, minced
-2 tbsp sesame oil
-1/2 cup bean sprouts
-1/4 cup chopped or crushed peanuts
-1/4 cup soy sauce (or Braggs)
-1/2 cup lime juice (I used lemon)
-2 tbsp organic peanut butter
-1/4 cup sugar
-1 onion, diced
-4 cloves garlic, minced
-2 tbsp sesame oil
-1/2 cup bean sprouts
-1/4 cup chopped or crushed peanuts
-4 green onions (scallions), sliced
Instructions:
1. Cook noodles according to package instructions.
2. Whisk together the soy sauce, peanut butter, lime juice, and sugar.
3. In a large wok or skillet, sautee the onion and garlic in sesame oil for a minute or two, stirring frequently. Allow to cook for another minute or two.
4. Add the cooked noodles and the peanut butter and soy sauce mixture.
2. Whisk together the soy sauce, peanut butter, lime juice, and sugar.
3. In a large wok or skillet, sautee the onion and garlic in sesame oil for a minute or two, stirring frequently. Allow to cook for another minute or two.
4. Add the cooked noodles and the peanut butter and soy sauce mixture.
5. Stir well, and allow sauce to thicken as it cooks for about 3 minutes.
6. Top with peanuts, bean sprouts and green onions and serve hot.
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