We have a household favorite recipe that gets trotted out about once a month: Rainbow Peanut Noodles. I’m not sure why the “rainbow” is there, because there isn’t much color besides brown, but we still love ’em. The recipe is really easy, fast, and vegan, so I thought maybe other folks might like to know about it too.
Rainbow Peanut Noodles
(source lost to the dusty annals of history, plus I’ve made some changes here and there)
1 lb. pasta (anything with lots of surface area works best, but we’ve done this with elbows, spaghetti, you name it)
1 1/2″ ginger, finely grated
8 cloves garlic (more if you feel a cold coming on!)
1 tsp. hot chili paste (tonight I used Sriracha chili sauce)
1/2 c. peanut butter, any brand
1/4 c. soy sauce
3 1/2 T. sugar
3 1/2 T. rice vinegar
3 T. toasted sesame oil
5 T. water or broth
While the noodles are boiling, throw everything else into your blender and whizz together. Once noodles are drained, return to pot or serving bowl and pour sauce over them. Toss to coat and serve.
Serves 3-4 (depending on appetite… tonight I doubled this and served it to my family of 6 with a green salad, and there’s maybe one small serving left over for someone’s lunch tomorrow)
Sometimes I’ll saute a couple of chopped-up chicken breasts in vegetable and sesame oil with a couple shakes of garlic salt (for the meat-eaters in the family to mix in), or steam up a head of broccoli… this is a pretty forgiving recipe that encourages creativity. Go for it!