Here is how its done: 4 ounces noodles of your choice Olive oil 1 cup small broccoli florets 1/2 cup julienned carrots 1/3 cup smooth, natural peanut butter 2 teaspoons honey 1 cup chicken broth, divided 1/4 cup natural soy sauce [I prefer tamari sauce] 2 tablespoons rice wine vinegar Juice of 1/2 lime [ or more, to taste] 2 teaspoons siracha sauce 2 tablespoons toasted sesame oil 1 teaspoon grated fresh ginger 1 large garlic clove, minced or grated 2 tablespoons toasted sesame seeds 1 tablespoon or so chopped cilantro 2 scallions, sliced thinly 1/3 cup roasted, salted peanuts, roughly chopped
Start the water to cook the noodles – follow package directions, omitting salt, and using a tablespoon of soy sauce in the cooking water instead.Heat a tablespoon or so of olive oil in a large sauté pan, and add the broccoli and carrots, Stir fry for about minutes until tender crisp.Put the peanut butter and honey in a small bowl. Heat 1/2 cup of the chicken broth almost to boiling, and pour over the peanut butter and honey and stir until smooth and blended. This may take a minute, but it will come together. Once it does, add the soy sauce, vinegar, lime juice, siracha, sesame oil, ginger and garlic, and stir together. Set aside.When the noodles are done, add them to the pan with the broccoli and carrots, and combine. Pour the sauce over the top, along with the sesame seeds, cilantro and about half of the scallions and half of the peanuts. Stir everything together gently, and if you need to, add a bit more of the warmed chicken broth, until you have a pleasing consistency. You want the sauce to cling, but it should not be at all gummy or sticky. Serve with the additional scallions and peanuts sprinkled over each serving. Have some extra soy sauce and siracha available for people to add if they like.
Now, a few notes. I used angel hair pasta, but any sort of noodle will work. If you are eating gluten free, buckwheat noodles or even rice noodles would work. As noted, I used natural peanut butter, and ended up cutting back a little on the amount, compared to other recipes I have seen. So if you use a regular kind of peanut butter, you might want to increase the amount a little. Or, just go buy some natural peanut butter – that other stuff is yucky anyway, ya know? For additional vegetables, some finely shredded cabbage, julienned summer squash or snow peas would be great additions. Also I ran out of rice wine vinegar, by the time I made this final batch and used white wine vinegar instead, so use what you have on hand, though I did like the rice wine vinegar better. You can use whatever hot sauce you have as well, though I am not sure how anyone lives without siracha. Lastly, some sauteed chicken breast, pork or shrimp would be really good in here too. Just add along with the noodles and sauce