Creamy Peanut Butter Noodles
Ingredients
- 150 g rice noodles
- 2/3 cup canned coconut milk (divided)
- 1/2 cup vegetable broth
- 1 cup textured soy protein or 1 1/2 cups cooked chickpeas
- 3 tbsp peanut butter
- 1 small carrot
- 1 green pepper
- 1/2 zucchini
- 1/2 tbsp sesame oil
- 1 onion
- 2 cloves garlic minced
- 1/2 tbsp fresh ginger (optional)
- 2 tbsp soy sauce
- 2 tsp curry powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp peanuts (optional)
- Cilantro or parsley to garnish
Preparation
Cook rice noodles in salted water according to packaging instructions.
Soak 1 cup of textured soy protein in a bowl with 1 cup of hot water or vegetable broth and set aside for 5-10 minutes, or skip if using chickpeas; the TVP will fluff and absorb the liquid.
Chop the carrot, green pepper, zucchini, and onion into small cubes for faster cooking.
Heat 1 tablespoon of sesame oil in a skillet, add the chopped onion, ginger, and minced garlic, and sauté for 4-5 minutes over medium heat.
Add the chopped carrot, green pepper, zucchini, soy sauce, 1/2 cup vegetable broth, and 1/3 cup coconut milk to the skillet and let simmer with a lid on for about 5 minutes on low-medium heat.
Add the textured soy protein, remaining 1/3 cup coconut milk, peanut butter, curry powder, smoked paprika, and salt and pepper to taste; let simmer for a further 4-5 minutes or until desired creaminess is reached.
Add the noodles and stir to coat them with the sauce, and optionally add peanuts and herbs like cilantro or parsley to taste.
