Noodles With Veggies, Spicy Szechuan Peanut Sauce along with Szechuan Hot and Sour Soup is the Recipe of the Week at the Sustainable Action Network (SAN)
Ingredients
- 1 tablespoon sesame oil or toasted sesame oil
- 2 teaspoons minced garlic
- 1 tablespoon peeled and minced fresh ginger
- 1 hot chile pepper, seeded and diced, or cayenne pepper, to taste
- 6 cups water or vegetable broth
- 1 cup sliced mushrooms (try straw or shiitake)
- 1 8-ounce can bamboo shoots
- 1 cup chopped tomatoes
- 1 cup chopped small zucchini
- 1 cup chopped small carrots
- 1 tablespoon agave nectar or organic sugar
- 1/4 cup, plus 2 tablespoons rice vinegar
- 2 tablespoons arrowroot powder dissolved in 1/2 cup cold water
- Half a 14-ounce package extra-firm tofu, grated (optional)
- 1/4 cup, plus 2 tablespoons soy sauce, or to taste
- 1/4 cup diced green onion
Preparation
- Place the oil in a medium pot over medium heat. Add the garlic, ginger, and chile pepper, and stir constantly for 1 minute. Add the water, mushrooms, bamboo shoots, and mixed vegetables and cook for 10 minutes, stirring occasionally.
- Add the agave, vinegar, and arrowroot mixture, and gently stir until soup thickens. Add the soy sauce and tofu, if using, and cook for an additional 5 minutes or until the vegetables are tender.
- Add the green onion and mix well before serving.
Notes
Total Calories: 706 | Total Carbs: 110 g | Total Fat: 25 g | Total Protein: 35 g | Total Sodium: 2119 g | Total Sugar: 47 g
Notes
Total Calories: 706 | Total Carbs: 110 g | Total Fat: 25 g | Total Protein: 35 g | Total Sodium: 2119 g | Total Sugar: 47 g
Ingredients
For the Spicy Szechuan Peanut Sauce
- 1/2 cup peanut butter
- 1/2 cup water
- 2 cloves garlic, peeled and left whole
- 1 tablespoon coconut aminos
- 1 tablespoon peeled and chopped fresh ginger
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1/2 teaspoon red chili flakes
- 1/4 teaspoon salt
Everything else
- Half a box of whole wheat, whole grain or sprouted spaghetti noodles, cooked
- 2 cups diced mushrooms
- 2 cups thinly sliced kale (already washed)
- 2 small green onions, chopped (discard root end and use the rest - white and green parts)
- Spicy Szechuan Peanut Sauce (already made)
- Raw peanuts, chopped
Preparation
- First make the Peanut Sauce by placing all of the Peanut Sauce ingredients into your blender and blend until creamy and smooth. Transfer to a bowl and set aside for now.
- Heat a skillet over medium heat for two minutes. Add the mushrooms and sprinkle with a tiny bit of salt. Cook for 4 minutes, stirring occasionally.
- Add the kale and green onions and cook for an additional 2 minutes. Turn of the heat and set aside for now.
- Cook your noodles according to the directions on the box. When they are cooked, transfer to a strainer and quickly rinse with water. You don’t want to cool down your noodles completely, you want them warm, so only rinse with water for a couple of seconds. Strain out as much water from the noodles as possible by tapping the strainer against the sink. You don’t want your dish to be watery - so really tap out as much excess water as possible.
- Place a portion of noodles in each bowl and top with some mushroom / kale mixture. Add some peanut sauce and mix together. Top with chopped peanuts and dig in.
Molly Patrick
Molly Patrick is really damn good at motivating people to eat a Whole Food Plant Based diet. Not only with delicious recipes and meal plans, but with her non-judgmental, inclusive, and kind approach. She is the co-founder of Clean Food Dirty Girl and holds a certificate in Plant Based Nutrition. What gets her hot is helping people prevent illness and disease with the food they eat so they don't have to treat illness and disease because of the food they eat. Molly has built a thriving business and community around helping people eat more plants and less of everything else. She lives in Hawaii with her wife.
Sunset Corporation of America (SCA)
Sustainable Action Network (SAN)