Wednesday, September 7, 2011

Vegan Thai Noodles

Here’s what you need:
* 6 ounces rice noodles

* 2 tablespoons olive oil

* 2 tablespoons white wine vinegar

* 3 tablespoons peanut butter

* 3 tablespoons soy sauce

* 1 1/2 tablespoons honey

* 1 1/2 teaspoons fresh grated ginger

* 1/4 teaspoon crushed red pepper

* 1 teaspoon vegetable oil

* 2 teaspoons sesame oil

* 2 large red peppers, cut into thin strips

* 1/4 cup onion, chopped

* 12 ounces seitan, ready to eat kind, cut into strips

* 1/4 cup cashews, chopped (I used peanuts)
here's what you do:

* Cook noodles according to directions, drain and transfer to a large bowl.

* In a blender, combine olive oil, vinegar, peanut butter, soy sauce, honey, ginger and crushed red pepper, and blend until smooth. Set aside.

* In a large skillet, heat sesame oil, peppers and onions, and saute until crisp-tender.

* Remove vegetables from skillet, and place in bowl with noodles. Add seitan to hot skillet. Cook for 3 minutes, stirring often.

* Add seitan to vegetables and noodles, and toss gently.

* Pour dressing over noodles, tossing lightly to coat.

* Sprinkle with cashews.
Recipe from veggie mama blog, Photos by Laura Spear

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