Easy Peasy Peanut Noodles (Or Not)
When you go vegan you need easy recipes that make a large batch that you can keep in the fridge and pack for lunch or eat different ways throughout the week. This is one of those recipes.
I am going to show you how to make this sauce 3 different ways: One way is in case you are trying to lose weight and don't want the extra fat of using peanut butter (or any nut or seed butter). Another way is if you are allergic to peanuts or other nuts but still want a nice thick nutty sauce. The third way is my gingery take on classic cold peanut noodles.
Let's go nuts (or not)!
Vegan Cooking Level: Beginner
1/2 package of noodles (8 oz.), any kind Your choice of veggies: frozen peas or edamame, chopped cucumber, chopped red or green pepper, mung bean sprouts, chopped spinach, chopped green onions, shredded cabbage, shredded carrots, chopped cilantro...
Optional: Extra Sriracha sauce for heat if desired
Optional: Crushed cashews or sesame seeds
Fat-free base sauce ingredients:
2 cloves garlic, grated fine
1 inch nub ginger, peeled and grated fine
1/3 cup tamari (any kind soy sauce)
1/4 cup fresh lime, squeezed
1 tbsp. maple syrup