Kristie Middleton, Senior Director of Food Policy for the Humane Society of the United States and author of "Meatless," wants to help us move toward more plant-based eating. She stopped by to share a recipe that will make it easy for us to start! See Kristie tonight at the following book event:
- Kristie Middleton Presents "Meatless"
- Tonight (3/21/17) at 7:00
- Annie Bloom's Books
- 7834 SW Capitol Hwy, Portland, OR 97219 -- in Multnomah Village
Noodles with Peanut Sauce
This is a go-to recipe in my house for when I’m in a hurry to make dinner but want a meal that’ll fill me up and also provide plenty of nutrients. Nutty peanut butter and salty soy sauce combine with a little sweetness plus hot sauce for an explosion of flavor. Packed with protein and ridiculously easy, this dish is a hit with kids for the taste and with parents for its ease. Adjust the spice as your family likes it.
TIME: 15 minutes
- 1 cup peanut butter
- 4 tablespoons soy sauce or tamari
- 2 teaspoons agave or other sweetener
- 1 teaspoon hot pepper sauce like sriracha, or more or less to taste
- 2 cloves garlic
- 1 to 11/2 cups water
- 2 teaspoons toasted sesame oil
- 4 carrots, chopped into coins
- 2 cups broccoli florets
- 2 cups frozen edamame
- Crushed peanuts or sesame seeds to garnish, optional
- 1 16-ounce package of your favorite noodles, cooked according to package instructions (spaghetti, angel hair, soba, and udon all work well)
Add all sauce ingredients to a blender or food processor, or use an immersion blender to combine well. If you like a thick sauce, use less water. Set aside.
Steam carrots, broccoli, and edamame for 4 minutes or until the broccoli is bright green.
Toss the vegetables with the noodles and pour the peanut sauce over it.
Serve sprinkled with crushed peanuts or sesame seeds.