Peanutty Noodles

vegan, gluten-free (if using tamari)

Adapted from Chloe Coscarelli's recipe in Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Foods You Love the Vegan Way

This is creamy, slightly sweet, and subtly spicy - peanutty perfection! Leftovers are great served cold on a hot day.

Serves: 4-6 / Active time: 20 minutes / Total time: 20 minutes

Ingredients:

• 1 lb brown rice noodles
• 1 cup frozen edamame, thawed
• 1 cup canned coconut milk, mixed well before measuring*
• 1⁄2 cup water
• 1⁄4 cup maple syrup
• 1⁄4 cup soy sauce or tamari
• 1⁄2 cup peanut butter
• 1 tablespoon chili-garlic sauce (Sriracha) OR 1/2 teaspoon crushed red peppers
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 2 tablespoons lime juice
• 1 tablespoon toasted sesame oil
• 3 scallions, trimmed and thinly sliced
• 2 carrots, peeled and shredded

Optional garnishes:

• 1⁄2 cup peanuts, roughly chopped
• 2 tablespoons roughly chopped fresh cilantro
• a large handful of mung bean sprouts
• 1 tablespoon sesame seeds

Directions:

1. Bring a large pot of heavily salted water to a boil. Add brown rice noodles and cook according to package directions. Drain, rinse with cold water, and drain again. Return noodles to pot.
2. Meanwhile, make the sauce by combining coconut milk, water, maple syrup, soy sauce, peanut butter, chili-garlic sauce/crushed red peppers, ginger, and garlic in a medium saucepan. Let cook over medium heat, whisking frequently, until sauce comes together and thickens.
3. Remove from heat and mix in lime juice and sesame oil.
4. Toss hot noodles with the sauce, scallions, and carrots.
5. Garnish with peanuts, cilantro, sprouts, and/or sesame seeds and serve. Any leftovers can be served warm or cold the next day for a delicious lunch.
   

*You will only be using about half of your can of coconut milk, so save the remaining cup for a decadent coffee creamer or smoothie or use it in Creamy Chocolate Fudge, and use it within a few days as it doesn't keep very long in the fridge once opened.