 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Adapted from a recipe by Amy Barthelmy . You can enhance this by adding shredded chicken, slivers of pork, or cubes of tofu. Ingredients:
8 ounces rice noodles or 8 ounces soba noodles |
1/2 cup chicken broth |
1/4 cup light coconut milk |
1 1/2 tablespoons minced fresh gingerroot |
3 tablespoons soy sauce |
3 tablespoons smooth peanut butter |
1 1/2 tablespoons honey |
2 teaspoons hot chili paste (optional) |
3 garlic cloves, minced |
1/2 carrot, shredded |
1/2 cup bean sprouts |
1/4 cup chopped green onion |
1/4 cup chopped peanuts |
Directions:
1. Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
2. Meanwhile, combine chicken broth, coconut milk, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, carrots and bean sprouts, and toss to coat. Garnish with green onions and peanuts.
|
|