Seeing Green Peanut Noodles

With all of the yummy greens in the fridge, it’s been hard to even begin where to plan meals. The other day we made sandwiches, and when we sat down to eat, Eric said “Man, what’s wrong with this lettuce? Why is it so hard?” I took the piece of lettuce from him to discover he had pulled a leaf from the cabbage bag for his turkey sandwich. Something drastic had to happen! I had to catch up with our produce before we hit attack of the killer cabbage mode.

Veggie stir-fry

 

Ingredients
1 box of pasta, cooked. I wanted Udon noodles, but made do with spaghetti.

Stir Fry
1 small head of local, organic cabbage
3 cups local, organic arugula
3 local, organic carrots thinly sliced
1 head local organic tat soi
1 bunch local, organic Swiss Chard
1 small, local, organic onion in large slivers
6 cloves local, organic garlic, chopped
3 Tbsp Organic Extra Virgin Olive Oil
1/2 cup white wine (I used home-made Gewürztraminer)

Peanut Sauce
5 Tbsp all natural peanut butter
1 cup hot water
8-10 large basil leaves from our garden
1 tsp organic  yellow curry
2 tsp organic sugar
a healthy squeeze of siracha
3 Tbsp Organic Extra Virgin Olive Oil

Topping
Sesame Seeds
1 local, organic carrot shredded
2 local, organic garlic scapes cut into thin slivers
Soy Sauce to taste (optional)

1.) Tear the cabbage, arugula, tat soi and Swiss chard into large pieces. Wash greens thoroughly in a colander.  Shake off excess water and transfer to a large wok.
2.) Add onion, carrot, garlic, oil and wine to wok. Simmer over medium low heat, covered for 10-15 minutes. Stir occasionally.
3.) In a separate small sauce pan, on low heat, combine all peanut sauce ingredients. Stir occasionally.
4.) While everything is cooking, prep the topping of sesame seeds, carrot and scapes tossed in a bowl.
5.) Pour the pasta into a 9×13 baking dish. If it is sticking together, add a bit of oil to spread it about.
6.) Add peanut sauce to wok, and incorporate into vegetables. It is OK if there is a bit of residual liquid in the wok, it is full of vitamins and will mix with the sauce.
7. Pour wok contents over pasta in the casserole dish. Sprinkle dry topping on the top. Serve with soy sauce on the side.Serves 4 - 6 people

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4 thoughts on “Seeing Green Peanut Noodles

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