I don’t know how to say it any other way – this is one of our favorite meals. It’s heavy, dense with flavor, and wildly satisfying. The chili and ginger balances the heaviness of the peanut butter (in taste, not calories sadly). It’s an easy recipe, and easy to add variations by changing the proportions or adding your favorite veggie toppings.
- 1 box Annie Chung’s rice noodles
- 1.5 cups creamy peanut butter
- 2 tbsp agave or sweetener of choice
- 1/2 cup tamari
- ½ cup rice vinegar
- ½ – 1 cup water (per preference over thickness of sauce)
- 2 cloves garlic, grated
- 5 tsp powdered or 1 inch freshly grated ginger
- Sauteed peppers, onions, and peas (per preference)
- Chopped peanuts and red pepper flakes for garnish.
Combine peanut butter, agave, tamari, rice vinegar, water, garlic, and ginger and stir very well (or, preferably, blend with an immersion blender) to combine. Fry veggies and cook pasta; mix all together and garnish with red pepper and peanuts.