Friday, September 30, 2011

Lime Peanut Noodles with Seitan, Kale and Carrots

I am currently trying to make sure my brain is crammed full of all the information I need to know for my oral certification exam in a couple of weeks. This is no easy feat! I am making up random stories to try and help me remember stuff like how cows don't want to be the only one responsible for E. coli O157:H7 so they invited their ruminant friends (deers, sheeps, goats) to be reservoirs too, along with humans. Yea. Okay I'll stop talking about foodborne illnesses now and move onto food? Can you tell the studying is making my brain wonky. One thing I like to do while studying is have cat photo shoots.

So here is a delicious bowl of rice noodles in a lime peanut sauce with tons of kale, carrots and seitan. I love Asian noodle dishes and love peanut sauces, so you can understand why I really loved this dish. The original recipe called for 2 cups of kale - 2 cups of kale?? How about 5. I like lots of vegetables with my noodles. You know what else I like - nuts in my noodle (or rice) dishes. This one has peanuts but you could use cashews. Oh and can I just say that I love that the recipe instructs you to cut the noodles into shorter lengths. I often do this because everything can mix together more easily and you don't end up with noodles on your face, but this is the first recipe I've seen that actually suggests doing it.

If this sounds good, you might also like:
Kung Pao Noodles with Peanuts and Wok Fried Vegetables
Last Minute Sesame Noodles
Vegetarian Pho
Pad Thai

Lime Peanut Noodles with Seitan, Kale and Carrots
Adapted from Vegan Yum Yum

Makes 4 servings

250 g wide, flat rice noodles
1/4 cup reduced sodium soy sauce
3 tbsp natural peanut butter
2 1/2 tbsp fresh lime juice
1 tbsp sugar
1/2 tsp chili flakes
1/4 tsp ginger powder
1 tsp oil
5 cups kale, shredded
1 1/2 cups seitan, cut into strips
1 large carrot, shredded
1/4 cup of peanuts

Begin by boiling water for your rice noodles. While waiting, make the peanut sauce by whisking together the soy sauce, peanut butter, lime juice, sugar, chili flakes, and ginger powder until combined. Set aside.

Cook the noodles until just softened, then drain and rinse with cold water. Drain well. Use kitchen shears to cut the noodles down to shorter lengths (run your scissors through the noodles until "chopped" or actually chop the noodles with a knife. Uniformly sized noodles make mixing everything together much easier). Set noodles aside.

Heat the oil in a wok over high heat. Add the kale and stir until cooked through and browning in some parts. Add the seitan and carrots, and then turn down the heat a bit.

Add the noodles to the pan. Add the sauce. Stir until everything is well combined. Turn off the heat. Add the nuts and serve immediately.


Hannah said...

Another fabulous use for kale! It's been ages since I last made peanut noodles... Sounds like a great variation to try next time. :)

Xiaolu @ 6 Bittersweets said...

What a great combination -- I bet the lime flavor is awesome!

Joanne said...

I totally made up stories like that while I was studying for the boards! My stories had characters who were cheating on each other and were having sordid love was quite comical.

janet @ the taste space said...

Good luck with your studying. At least you have some power food to get you through the long hours. :) I am also totally with you for adding more kale, bring it on! :)

Shannon said...

LOL, what brought to me to your blog was the cute kitty on this post. My kitty Little Bit looks a lot like your kitty cat. The food on this blog looks awesome! I am going to follow you. Beautiful pictures.