We eat this dish as a substitute for mac & cheese - pictured are Deboles Gluten Free Corn Elbows, chopped broccoli, peas, and straw mushrooms in peanut sauce.
12 oz to 1 pound gluten free noodles
4 cups of chopped veggies - I typically use a combo of broccoli, peas, straw mushrooms, mung bean sprouts and shredded carrots
1/4 cup peanut oil
4 green onions
2 inch piece of fresh ginger, minced
6 cloves of garlic, minced
Chili paste to taste, or cayenne pepper
1/4 cup of agave syrup (or brown sugar)
1 cup peanut butter
6 Tbsp rice wine vinegar
6 Tbsp Braggs Amino Acids
3/4 cup hot water
Boil pasta according to package. Put 4 cups of veggies in a colander. When pasta is ready to be strained, pour into colander - this is plenty of blanching for the veggies. In a sauce pan, heat peanut oil. Add green onions, ginger, garlic and chili paste. Cook and stir until soft and fragrant (about 1 minute). Mix in remaining ingredients. Stir until peanut butter is smoothed out. Serve garnished with the scallions, sesame seeds, and cilantro.