This meal turned out rather delicious, if I do say so myself. It was a riff off of this noodle dish from Gluten-Free Girl. I say a riff because I didn’t have toasted sesame oil, almond butter, cellophane noodles, or red cabbage. But, no matter!
- a chunk of ginger, grated
- 1 or 2 cloves of garlic (to your taste), finely chopped
- a teaspoon of peanut butter (or almond butter)
- rice vinegar (1/4 cup…ish)
- grape seed oil (or sesame oil) 1/4 cup…ish, or a bit more
- salt and pepper
For the veg, take any veg you fancy (I used asparagus, corn, butternut squash and a few crimini mushrooms), and lightly steam. You could probably use them all fresh and raw too if you wanted, but I like them steamed a bit. Cook the rice noodles, and drain. Toss the veg on a plate, the noodles in the bowl to coat with the sauce, then dump the noodles on the plate over the veg. Or, be a little fancier and plate it up all nice and pretty. Depends how hungry you are!
A tip — do up the sauce to your taste. If you’re not that keen on vinegar, use a little less. Super keen on peanut/almond butter? Use more. If it seems too thick, add some more oil. I used two cloves of garlic, but that’s a bit zippy. Taste it as you go. The ginger and the rice vinegar make this dish, in my opinion. Easy peasy. 🙂