Cook your rice noodles (or rice or other pasta) according to package instructions.
Whisk together the sauce ingredients, using a couple tablespoons of warm water to thin slightly.
In a large pan, add your oil along with the ginger and garlic and cook over medium heat for 4 minutes. Be careful not to burn.
Add your meat or tofu and cook through.
Add your cooked rice noodles (or alternative), and peanut sauce. Stir until fully combined. Add kale and edamame (or other short cook vegetables like peas, spinach, or corn) and cook for 5 minutes further.
Garnish with scallions, chopped peanuts and lime and serve immediately.
Adapted from: Epicurious
Makes: 4 servings
Prep: 10 minutes, Cook: 15 minutes, Total: 25 minutes
Sauce ingredients:
- 2 tablespoons smooth peanut butter
- 2 tablespoons PB2 (or use 4 tablespoons peanut butter)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoons brown sugar
- 1-2 teaspoons red pepper flakes (I used 2 and it was pretty spicy, so feel free to adjust)
- 1 teaspoon roasted red pepper paste (optional)
For serving:
- 1 tablespoon vegetable oil
- 1 tablespoon ginger, sliced thin
- 4 cloves garlic, sliced thin
- 10-12 oz cooked rice noodles (you could also use cooked rice, or other pasta here)
- 1 pound ground meat or firm tofu (optional)
- Vegetables (I used kale and edamame)
- Scallions, peanuts, and lime juice to garnish
Cook your rice noodles (or rice or other pasta) according to package instructions.
Whisk together the sauce ingredients, using a couple tablespoons of warm water to thin slightly.
In a large pan, add your oil along with the ginger and garlic and cook over medium heat for 4 minutes. Be careful not to burn.
Add your meat or tofu and cook through.
Add your cooked rice noodles (or alternative), and peanut sauce. Stir until fully combined. Add kale and edamame (or other short cook vegetables like peas, spinach, or corn) and cook for 5 minutes further.
Garnish with scallions, chopped peanuts and lime and serve immediately.
Crunchy Salty Sweet 