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Peanut Noodles & Miso Soup

To keep this from being a mile long, I'll save the soup recipe for next week. Without further ado... 

This was a lot of prep work, fyi. 

Start by cutting green cabbage into strips, carrots peeled and cut into long narrow sticks, and I would include broccoli (we didn't but both agreed it would have been good). Also chop a green onion or two, and rinse bean sprouts. Set aside. 

To make the sauce: use a food processor. I've tried to mix peanut butter with other ingredients to make a sauce and it's a fool's errand. In the food processor: 

  • 1/2 cup creamy peanut butter
  • 1 tbsp sriracha (don't worry, it's not spicy in the end)
  • about 2 tbsp lime juice
  • 2 tbsp honey
  • 1-1/2 tbsp minced ginger
  • about 2 cloves of minced garlic
  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar. 
  • Begin blending those in the food processor, and add and 1/2 cup of warm water as you're blending.
Taste it to make sure it's not too peanut-buttery. Add more soy sauce if it is. (Next time I'm going to add about another 1/2 tbsp of sriracha too). 

Boil rice noodles, which entails boiling a pot of water, taking it off the heat and adding the noodles to soak in the hot water. Usually takes about 8 minutes. 

While the noodles are soaking, sautee the veggies in sesame oil, except the bean sprouts. Watch out, sesame oil gets smoky but it has a cool flavor that adds more than just regular vegetable oil. 

When the noodles are softened, drain them and add back to the pot. Put the cooked veggies in the pot, pour in the peanut sauce and stir.
Top with the bean sprouts and serve! Peanut noodles!! 🕺

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