Sunday, July 15, 2012

Peanut-y noodles

I'm so far behind on posting recipes here.

I've been doing a lot of cooking lately, much of it with my fresh veggies from the CSA farm.

This dish was my first time using bok choy. It was adapted from a recipe included in our weekly farm newsletter. The recipe was for a cold noodle salad, but I used it to make a hot pad Thai-type dish.

8 oz Pad Thai noodles
1 head/bunch of bok choy
1 bell pepper, thinly sliced
2 medium carrots chopped
4-5 green onions sliced
1/2 cup chopped cashews
For the sauce:
1/2 cup peanut butter
1 lime, juiced and zested
2 teaspoons sesame oil
1 tablespoon seasoned rice wine vinegar
2 tablespoon soy sauce
3 tablespoons honey or molasses
2 cloves garlic, roughly chopped
1/2 cup roughly chopped cilantro (stems and all)
2-3 teaspoons curry powder
2-4 T water

Soak noodles as directed on the package.

In the meantime, chop up the veggies and make the sauce.

For the sauce: Put the ingredients in the blender and blend, or, just mix by hand. (Use warm water to help soften the peanut butter.)

In a large wok, stir fry the bok choy. Add the other vegetables. When the noodles are done soaking, add them to the wok. Pour the sauce into the mix and stir fry everything until the noodles are soft.