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Noodles with Stir Fry Vegetables and Peanut Sauce
You can substitute ground cayenne pepper for the fresh one.
What you need
- 3/4 lb whole grain angel hair pasta
- 1/2 red bell pepper, thinly sliced into 1/4 by 2 inch lengths
- 1 carrot, thinly sliced into 1/4 by 1 1/2 inch lengths
- 1/2 medium onion, sliced into 1/4 inch strips lentghwise
- 1 very large leaf red chard, stem removed and sliced into 1/4 inch strips on diagonal, leaf sliced into thin strips
- Olive oil
- Fresh basil leaves, torn if large
- »«Peanut Sauce»«
- 1/2 cup smooth peanut butter
- 1 1/4 cup hot water
- 3-4 Tbl soy sauce
- 1/8 tsp stevia or 2 tbl brown sugar
- 1 cayenne pepper, stem removed and sliced into thin rounds
- 1 inch piece ginger, peeled and grated
- 1 clove garlic, peeled and grated
- 2-3 drops worcestershire sauce
- Juice from 1/2 lemon
How to make it
- In a small saucepan whisk together slowly peanut butter and 1/2 cup hot water
- Turn on heat to medium low and add remaining water, soy sauce, stevia, cayenne, ginger and garlic
- Continue to stir and heat until consistency is very smooth and well blended
- Add worcestershire and lemon juice and taste to adjust seasonings, adding more of anything to suit your taste
- Heat water and add pasta - cook only 5 minutes
- About 1 minute before pasta is ready, remove 1 cup pasta cooking liquid and set aside
- Drain pasta and return to pan
- Heat a large skillet over medium-high heat with olive oil
- When oil is hot, add carrot, red pepper, onion and chard stem pieces
- Sauté until just tender, but still crunchy
- Add peanut sauce to pan and heat - add pasta and chard leaves
- Combine well and let chard leaves wilt, adding reserved pasta water if needed - turn off heat
- Add basil leaves and serve
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