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Charis Cuisine
Peanut Noodle Salad with Edamame and Bok Choy
Recipe from my local farm share
folks, enjoy! ~Susan Oshel
Ingredients:
1/2 cup light coconut milk
1/2 cup diced fire-roasted tomatoes
1/4 cup natural peanut butter
3 tbsp soy sauce
juice of 1 lime
2 tsp minced ginger
1 tsp minced garlic
sriracha*, to taste
8 oz whole wheat spaghetti
(or rice pasta or
spaghetti squash)
1 red bell pepper, chopped
4 heads baby bok choy, chopped
2 cups frozen edamame
1/4 cup fresh cilantro, chopped |
Instructions:
Combine the coconut milk,
tomatoes, peanut butter, soy sauce, lime, ginger, and garlic to the
bowl of a food processor. Process until smooth. Add
sriracha to taste.
Cut the bell pepper and bok
choy to tiny bite-size pieces, add to above sauce and set aside.
Set a pot of water to boil for the pasta. Cook until al dente.
Set aside. Or use any raw alternative pasta.
Place the edamame in a pan and
warm until heated through. Combine all ingredients.
Add the spaghetti and pour the peanut sauce over the
spaghetti/vegetable mix, tossing to coat. Serve warm or at
room temperature, topped with fresh cilantro.
*Sriracha is made from sun ripened chilies which are ground into a
smooth paste along with garlic and packaged in a bottle. It is
excellent in soups, sauces, pastas, pizzas, hot dogs, hamburgers,
chow mein or on anything else to give it a delicious, spicy taste
2 person serving
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'Behold,
I will bring them from the north country, And gather them from the
ends of the earth,
Among them the blind and the lame, The woman with child and
The one who labors with child, together,
A great throng shall return there...And My people shall be
satisfied with My goodness, says the LORD.'
Jeremiah 31:8, 14
~~~
©2015 Charis Childbirth Services, All Rights Reserved
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leaving all attribution intact.
January 2015 |
