Tuesday, January 24, 2012

Spicy Peanut Noodles with Asian Veggies

I love these Spicy Peanut Noodles. This meal has smooth and crunchy textures and packs just the right amount of heat. The addition of vegetables makes the dish healthier and helps balance out the meal.

Spicy Peanut Noodles with Asian Veggies
·8 oz. rice noodles (I use A Taste of Thai Rice Noodles)
·½ cup smooth peanut butter
·1 TBS GF Soy Sauce Substitute
·1 TBS cider vinegar
·1 TBS honey
·3 green onions, chopped
·1 TBS garlic powder
·1 TBS hot chili sauce (I use Sriracha)
·2 carrots, peeled and chopped
·½ cup cooked, shredded chicken
·1 - 8oz. can water chestnuts, drained and rinsed
·1 - 8oz. can bamboo shoots, drained and rinsed
·½ cup chopped peanuts

Bring a pot of water to a boil, add the rice noodles, and cook for 5-6 minutes until tender. Drain, reserving ½ cup of the cooking liquid.

In a small saucepan, combine the peanut butter, soy sauce substitute, vinegar, honey, 2 green onions, garlic powder, hot chili sauce, and reserved cooking liquid. Heat over medium-low heat until smooth and creamy.

In a large bowl, stir together the rice noodles, sauce, chicken, carrots, water chestnuts, and bamboo shoots. Sprinkle with remaining chopped green onion and peanuts.

Yield: 4 servings

I've also shared this recipe on: Gluten Free Wednesdays