|DC sunset from my window|
This recipe is for you guys and for all Fulbright recipients, Peace Corps volunteer, students, and anyone who is searching for a delicious South East Asian recipe that can be easily prepared in a microwave.
Spicy peanut sauce (1 3/4 cup)
1/2 cup roasted peanuts or, if you don't have a food processor, 1/2 cup peanut butter
1 jalapeno, seeds and membrane removed
1 tsp shrimp paste
1 cup full fat coconut milk
1 tbsp soy sauce
1 tbsp sesame seed oil
1inch ginger finely chopped
1 glove garlic crushed
1 generous pinch of salt
1 tbsp brown sugar/honey/agave
Pulse all ingredients in a food processor until smooth
if you do not have a food processor
Place ginger, jalapeno, and garlic on a chopping board, sprinkle sugar and salt on top. Press sugar and salt into the ingredients with a side of your knife until the mixture turns into a paste.
Mix the paste with the rest of the ingredients.
Noodles (serves 4)
1/2 cup string beans trimmed
2 large carrots cut into 1" sticks
1 lb. udon or other long noodles
1 cup cabbage/ spinach shredded
4 scallion chopped
1/2 cup bean sprouts
1/2 cup peeled cucumber cubed
1 lb tempeh/extra firm tofu cubed
pinch of salt
Fill a microwave safe bowl with hot water and 1 tbsp salt. Place beans, carrots, and eggs in the bowl. Cook on high for 5 minutes until vegetables are tender. Blanch vegetables in ice water leaving eggs in the bowl with hot water. Set vegetables aside.
Add noodles to the bowl. Cook on high for another 7 minutes or until the noodles are cooked through adding more water if needed. Remove eggs from the bowl. While eggs are cooling, strain the noodles. Toss hot noodles with cabbage/spinach, bean sprouts, scallions, and 1 cup of sauce.
Peel and slice eggs. Top with vegetables, eggs, and tempeh/tofu. Poor the remaining sauce on top and enjoy.