VEGETARIAN HOT PEANUT NOODLES
1 Tbsp. peanut oil
1 cup Fire Dust’d P’Nut But’r
1 cup boiling water
1/4 cup plus 1 tbsp. rice wine vinegar or cider vinegar
1 tsp. salt
2 medium cloves garlic, put through press or minced
1 Tbsp. minced fresh ginger root
2 Tbsp. honey
1/4 c up soy sauce
3 tbsp. roasted sesame oil
1 lb. vermicelli
1/2 lb. firm tofu, cut into small dice (Optional)
1 bunch green onions, split and cut into 1 inch lengths (use green part too)
1 cucumber, peeled and seeded and cut into thin strips
3/4 cup minced toasted peanuts or cashews
Fresh cilantro leaves, whole or minced
In a saucepan heat oil, then gently sauté garlic and ginger one minute. Add peanut butter and boiling water and stir with whisk until blended. Stir in vinegar, salt, honey, soy sauce, sesame oil, and optional tofu. Heat gently and keep warm.
Cook vermicelli until just tender. Drain, transfer immediately to a large serving bowl. Pour peanut sauce over top and toss with two forks, adding in green onion and cucumber strips as you toss.
Serve immediately, topped with toasted minced nuts and cilantro.
Serves 4 – 6
Karen Zanger produced this recipe and “Eat the Heat!”