Rice noodles with winter vegetables and peanut butter
- 400g of winter vegetables (white and green cauliflower, broccoli, Brussels sprouts)
- 160g rice tagliatelle
- 90g organic roasted peanut butter Peanucci
- 20ml apple vinegar
- 4-5 tablespoons soybean sauce
- 1 tablespoon agave syrup
- 1 lime
- extra virgin olive oil
- a clove of garlic
- 0,5 cm of fresh ginger (or 1 teaspoon ginger powder)
Clean the vegetables and cut the cauliflowers and broccoli into bite size pieces. Cut the Brussels sprouts in halves.
Parboil it in salty water for 2-3 minutes, then drain it and keep the water on side.
Put the olive oil garlic and ginger in a wok and cook for a minute, then add vegetables and cook all together for few minutes until it becomes gold coloured. Take away the vegetables form the wok and keep it warm on side.
Put the roasted peanut butter in a glass and add 70ml of boiling water, add the vinegar, agave syrup and soybean sauce and mix all ingredients to obtain a creamy homogenous sauce. Add some salt, if needed.
Boil the rice noodles in the same water used before for vegetables. Drain it, when it’s still firm and put it in a wok. Add the sauce made with roasted peanut butter and mix it well with noodles while it’s cooking. Add some boiling water, if necessary.
At the end, add the vegetable put before on side. Squirt juice of half lemon on each plate to give a fresh flavour to your dish.