I’ve been craving something with major flavor and serious nutrition for the past couple days, so last night I literally tossed this together. Super easy to make, lots of excellently re-charging protein and vitamins and the kind of mmmmm-exotic flavor that hits the right reset buttons. Street food flair, at a stay home and find money in the couch price. Plus, the option to dine in your underwear.
This recipe also helped me address a long-time money wasting peeve: how to use up broccoli stems.
So all you do is take a veggie peeler and shave the stem into strips. Try to stop just before you get to the white stuff in the middle, which looks and tastes almost exactly like styrofoam. Now you have delicious, wafer-thin strips of broccoli, perfect for salads, Asian-esque noodle dishes and probably lots of stuff I haven’t thought of yet. I shaved the carrot the same way to have matching textures, and also because I feel like you get more carrot flavor for your buck when you make them into tons of thin slices. And shaving stuff with the veggie peeler is fun. For me, it gets addictive.
The only thing you have to do special before you get cooking is roast some peanuts, which is easy. I like to buy raw peanuts because they’re a great deal (just over $2/lb, which is a steal for that much yum and excellent nutrition), and I roast a whole 2 lb bag at a time so I have them to use whenever or just munch on.
To Roast Peanuts:
1. Heat oven to 350°. Dump up to a 2 lb. bag of raw peanuts out on a cookie sheet.
2. Bake for about 20 minutes, shaking the pan around and turning them over maybe 3 times as they roast. The skins will turn a rich reddish-brown.
3. There is no step three, except enjoy roasted peanuts. Oh, let them cool on the pan, then store them in an airtight container. I use the bag they came in.
Yep, those green leaves are Italian parsley. The second half of the Italian parsley I used last week in the 6 Ingredient Portobello Parsley Pasta, actually. An interesting choice for a Thai-inspired dish, but it gives plenty of that fresh, almost grassy hit you’d get from something traditional like coriander or basil. Creative use of leftovers, woohoo!
- 4 oz. rice noodles (just over a third of a 14 oz. box)
- Peanut Sauce:
- ¼ of a small yellow onion, quarterd
- 4 cloves garlic, smashed
- about a 1" cube ginger, quartered
- 1 c roasted peanuts
- 1 c water
- 1 tsp less sodium soy sauce or gluten free soy sauce
- 1 Tbs brown sugar or sweetener of choice
- ½ - 1 tsp red pepper flakes to taste
- about 2 c broccoli shavings from a 1 lb. crown
- 1 large carrot, shaved
- 1 c fresh parsley, torn
- Bring a few quarts of water to a boil. Once boiling, remove from heat and add the rice noodles. Let the noodles sit in the water for about 8 minutes, then drain and set aside. While that's happening, get the veggies ready.
- Combine the peanut sauce ingredients in a food processor or blender and puree until smooth-ish.
- Give a large saute pan or wok a squirt of nonstick and place on medium heat. Add the broccoli and carrot and stir-fry for about a minute. Add the peanut sauce and cook for about 5 minutes; add water if the sauce gets too thick. Add the rice noodles and toss together. Top with parsley to serve.
This recipe is vegan and gluten free-friendly; check ingredient labels to make sure they work for you.
Per serving, about 175g: 295 calories (166 calories from fat); 18.4g fat
(28%) (2.5g sat, 0g trans); 0mg cholesterol (0%); 124mg sodium (5%);
25.1g carbohydrates (8%); 6.2g fiber (25%); 12.1g protein; Vitamin A
91%; Calcium 9%; Vitamin C 108%; Iron 18%, Potassium 17%