1 lb spaghetti or brown rice noodles
Bring large pot of salted water to a boil. Add brown rice noodles and cook per pkg instructions.
Drain, rinse with cold water, drain again. Return to pot.
Combine and stir over med heat until thickened:
2 cups coconut milk
1 cup water
1/2 maple syrup
1/2 cup soy sauce
1 cup peanut butter
1 T chili-garlic sauce
2 tsp grated fresh ginger
6 cloves garlic, minced
Remove from heat and add:
4 T lime juice
2 T toasted sesame oil
Toss hot noodles with:
3 scallions, chopped
2 carrots shredded
1 pkg of mixed Asian veggies
Topping:
1/2 cup peanuts
Leftovers can be served hot or cold.
Bring large pot of salted water to a boil. Add brown rice noodles and cook per pkg instructions.
Drain, rinse with cold water, drain again. Return to pot.
Combine and stir over med heat until thickened:
2 cups coconut milk
1 cup water
1/2 maple syrup
1/2 cup soy sauce
1 cup peanut butter
1 T chili-garlic sauce
2 tsp grated fresh ginger
6 cloves garlic, minced
Remove from heat and add:
4 T lime juice
2 T toasted sesame oil
Toss hot noodles with:
3 scallions, chopped
2 carrots shredded
1 pkg of mixed Asian veggies
Topping:
1/2 cup peanuts
Leftovers can be served hot or cold.
