Good Living..

Kelp Noodles and Spicy Peanut Sauce Stir Fry

Yield: Two Servings
Prep Time: 20 minutes
Cooking Time: 20 minutes
For the Sauce:
1/3 cup coconut milk
3 tbsp peanut butter
juice of 1/2 a lime
1 tsp fish sauce
2 tsp brown sugar
1 large clove garlic, grated
1 tsp ginger, grated
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp sriracha chili sauce
2 tsp Thai red curry paste
For the Stir Fry:
1tbsp sesame oil
1 cup broccoli (florets), broccolini or guy lan, cut into chunks
1/2 a small head of cauliflower, cut into florets
1 large carrot, peeled and cut into chunks
1 small red pepper, seeded and sliced into strips
300 g Enoki mushrooms (shiitake or regular white will also be fine)
150 g extra firm tofu, cut into bite sized pieces
two packages shirataki noodles, tofu shirataki noodles or kelp noodles (about 8-14 oz. per each package or one large package)**
For Garnish:
1/4 cup cilantro, chopped
1/4 cup green onions, chopped
2 tbsp chopped roasted and salted peanuts
1. For the Sauce: Place all ingredients in a food processor or blender and blend until smooth.
2. For the Stir Fry: In a large wok or heavy bottomed pan, heat the sesame oil over medium high heat. Place the broccoli, cauliflower and carrots in the pan and sauté for about five minutes, stirring occasionally.
3. Toss in the red peppers, mushrooms and tofu and cook for another five minutes or until all vegetables are cooked through but not mushy (mushrooms are fine to be soft).
4. Prepare the noodles according to package directions (all require rinsing, some need to be cooked while others do not).
5. Toss noodles and sauce into pan and stir to coat. Remove from heat, garnish and serve.


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