Sunday, January 06, 2013

Noodles & Vegetables with Sesame Dipping Sauce

I don't know what attracted me to this recipe. Possibly that it was quick and has a lot of vegetables, but also utilizes magic things like sambal oelek, a staple in my refrigerator (not to be confused with sriracha). It was indeed very easy to make.

I am scared of agave nectar because it can be way too sweet, but it wasn't at all in this recipe. I also increased the sambal oelek a little to make it spicier. And instead of steaming the tofu (gross), I melted a little bit of coconut oil (it's solid in a jar; mine is from Trader Joe's) and sauteed the tofu til it was brown and crispy. Seemed to work out well. This was actually really good. I doubt I'd make it again, but I really liked it.

noodles

Noodles and Vegetables with Sesame Dipping Sauce
Vegetarian Times

Sesame Dipping Sauce
1/4 cup low-sodium soy sauce
2 tablespoons lime juice
2 tablespoons minced fresh ginger
2 tablespoons rice vinegar
4 cloves garlic
1 tablespoon agave nectar
1 tablespoon hot chile sauce, such as sambal oelek
1 tablespoon toasted sesame oil

Noodles and Vegetables
4 baby bok choy, quartered lengthwise
4 large carrots, peeled, thinly sliced on sharp diagonal
8 ounces snow peas, trimmed
1 14-oz. pkg. firm tofu, drained, patted dry, and cut into 2- x 1/2-inch pieces
8 ounces thin rice noodles (rice vermicelli)
3 green onions, thinly sliced
1 1/2 teaspoons toasted sesame seeds

To make Sesame Dipping Sauce: Blend all ingredients in blender until smooth. Set aside.

To make Noodles and Vegetables: Set steamer rack in large skillet, and add 1 cup water to bottom of skillet. Bring water to boil over high heat. Arrange bok choy on rack, reduce heat to medium-low, cover, and steam bok choy 1 minute. Add carrots, snow peas, and tofu to rack, and steam 2 minutes more.

Meanwhile, bring large pot of water to a boil. Cook rice noodles in boiling water 3 minutes. Remove noodles from cooking water with fork or tongs (this helps prevent them from sticking together), and divide among 6 bowls. Divide vegetables and tofu among bowls, arranging around noodles. Sprinkle with green onions and sesame seeds. Divide Sesame Dipping Sauce among bowls (2 Tbs. per serving), and serve with noodles. Dip vegetables, tofu, and noodles into sauce while eating.

Servings: 6

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