Peanut Noodles

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.

Ingredients:

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

Sauce:

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.