Easy vegan dish is a quick and inexpensive alternative to takeout
If you’re like me and food delivery apps such as UberEats and Foodora don’t deliver to your area, and the nearest McDonald’s is a 20-minute walk away, you tend to get pretty crafty in the kitchen because there really isn’t another option when hunger strikes.
A craving I often get is for a big bowl of noodles dressed in a spicy peanut dressing — similar to what’s found on a takeout menu of a Thai restaurant. I whip up this easy dish of rice noodles and vegetables tossed in a creamy, spicy peanut sauce with stuff already in the pantry.
The dish can be reproduced in many ways. Use whatever vegeta- bles are in the fridge, soba or rice can be used in place of vermicelli, and chickpeas can be swapped for diced chicken or other meat. As for the sauce, if you have fish sauce in the cupboard I highly recommend adding a splash or two for an extra umami kick. Keep this dish in your repertoire even if you live in an area rich with takeout options: it’s cheaper and takes less time to end up on your dinner table.
Rice Noodles and Veggies in a Spicy Peanut Sauce
Star Tested 2 tbsp (30 mL) creamy peanut butter 1/2 tsp (2 mL) minced fresh ginger 1 garlic clove, minced 1 tsp (5 mL) fresh lime juice 1/2 tsp (2 mL) packed brown sugar 1 tbsp (15 mL) light soy sauce 2 tbsp (30 mL) water Red chili flakes, to taste 70 g flat rice noodles (vermicelli) 1 tbsp (15 mL) olive oil 1 cup (250 mL) diced broccoli
1/2 cup (125 mL) diced red pepper (about 1/2 a red pepper)
1/2 cup (125 mL) canned chickpeas, rinsed and drained In a bowl, whisk together peanut butter, ginger, garlic, lime juice, brown sugar and soy sauce until well incorporated.
Drizzle in water slowly and continue to whisk vigorously until sauce has emulsified and reaches a consistency similar to runny pancake batter. Add more water if sauce is too thick. Add chili flakes to taste. Set aside.
In a small pot over medium high heat, fill 3/4 with water and bring to a rapid boil. Add noodles and cook till al dente, about 5 to 7 minutes. Drain, do not rinse noodles. Set aside.
In a medium-sized saucepan, heat oil over medium heat. Add broccoli, red pepper and chickpeas. Sauté until vegetables soften, 5 to 7 minutes.
Add peanut sauce and toss. Add noodles and toss, separating the strands and coating every noodle with sauce.
Transfer to a serving plate and serve immediately.
Makes one serving. karonliu@thestar.ca