Peanut Noodles with Gingered Vegetables & Chinese Peanut Sauce
This is a simple stir fry recipe that you can use with any vegetables. Don't be afraid to make substitutions. You may also choose to marinate and sauté tofu or chicken with this dish.
for peanut sauce
| dish: main|
season: summer, fall
Heat safflower oil in large nonstick skillet over medium-high heat. Add ginger and onion and sauté for a few minutes, allowing them to color slightly. Add broccoli and carrots and sauté 5 minutes. Add zucchini, yellow squash, snow peas and Sherry and sauté until vegetables are crisp-tender, about 5 minutes longer. Season to taste with salt and pepper.
For the rice noodles: heat a generous amount of water in a large pot until nearly boiling. Cook noodles at just below boiling until tender, then drain and rinse immediately.
For the peanut Sauce: Mix peanut butter, soy sauce and garlic in medium bowl. Whisk in 1/2 cup hot water. Add remaining ingredients; whisk to blend. Season with salt and pepper. Let stand at room temperature 1 hour or cover and refrigerate up to 1 day.
Place noodles in large bowl. Add Peanut Sauce and toss to coat. Transfer to platter. Top with vegetable mixture.
Adapted from Bon Appétit, October 1998