Friday, January 13, 2012
Meatless Monday Recipe: Chinese Peanut Noodles
Because eating an organic vegan diet has the least impact on the environment, many people are trying to incorporate more vegan dishes into their diet. Try adding “Meatless Monday” to your routine and some different vegan dishes until you have so many favorites that they will spill over into more week nights. Here is one that my whole family likes – even my carnivorous husband!
Chinese Peanut Noodles
1/2 cup peanut butter
1/2 cup soy sauce
3 tbsp. rice vinegar
1 1/2 tbsp. peeled and grated fresh ginger
2 medium fresh garlic cloves pressed
1 tbsp. toasted sesame oil
1 small cucumber* peeled and sliced (thinner cucumbers tend to have less seeds and be tastier)
1 yellow pepper, thinly sliced
1 red bell pepper, thinly sliced
1 carrot, thinly sliced
3-5 green onions (depending on the size and your taste preference) thinly sliced
1 package of Chinese noodles
1 package (about 1 cup) firm tofu, cubed
Toasted sesame seeds
Asian basil, thinly sliced
*Choose organic on as many of the options as you can for least environmental impact.
Blend all the sauce ingredients in the food processor or blender. Then boil water for the pasta while you chop up all the vegetables. After you cook and drain your pasta according to the instructions on the package, pour the pasta into a big bowl with the sauce and vegetables, mix and serve. Top with the tofu (no cooking required) and garnish.
This is a really tasty vegan dish that both my 4-year-old and 6-year-old love!
What is your favorite vegan or vegetarian dish?