Indonesian Peanut Saute

Hearty and delicious, this is one of my favorite meals to make, especially in the warmer months.  Use crunchy peanut butter if you don’t have creamy peanut butter on hand and feel free to substitute tofu or seitan strips for the edamame.  Sriracha is a great addition to this dish.

Indonesian Peanut Saute

10 oz. stir fry rice noodles (like Thai Kitchen brand)

1/4 cup soy sauce

3 tablespoons creamy peanut butter

2 1/2 tablespoons fresh lime juice (about 2 large limes)

1 tablespoon sugar

1/2 teaspoon crushed red chili flakes (or to taste)

2 teaspoons fresh ginger paste

2 teaspoons canola oil

1 medium onion, cut into thin strips

4 cups kale, shredded or cut into bite size pieces

3 large carrots, thinly cut on the diagonal

1 cup frozen, shelled edamame

-Fill a large stockpot with water and heat to boiling.  While waiting, whisk together soy sauce, peanut butter, lime juice, sugar, and chili flakes in a small bowl.  Set aside.

-When the water in the stockpot has come to a boil, remove from heat and add the stir fry noodles.  Soak for 8 to 9 minutes.

-Heat oil in a large saute pan over medium high heat.  Add onion and kale and stir.  Add 2 tablespoons of water, cover, and saute until onion is translucent and kale is tender, stirring frequently.  Add carrots and cook for 2 minutes more.  Add the edamame.

– Add softened and strained rice noodles and to the saute pan.  Add the peanut sauce and stir to coat.  Serve immediately.

Serves 2 to 4

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