EGR: Peanut Noodles with Pizazz!

Here is another one of our essential glee (gluten-free) recipes- one that we come back to over and over again, because it's scrumptious!  I start with these rice noodles and this peanut marinade sauce, but any rice noodle and sauce will be great (you can definitely make your own sauce with tamari and rice vinegar and chile, etc.).

Most of my recipes start with "take a whole bunch of stuff, and chop it up", but this time, there's a twist.  This time, you have to take a whole bunch of stuff...

And chop the tofu and the scallions, but grate the cucumber and carrot!  Hee hee!  Tricky!

 

Then, boil a pot of water, take it off the burner, and soak the noodles for 10 minutes.  When they're all soaked, drain them and rinse them with cold water.  This step makes a big difference and ensures that the noodles won't stick together or get goopy.

Now you're ready to mix in the sauce:

And also mix in the veggies:

Because we have a vegisaurus in the house (me!), I also use tofu, but shrimp is great too.  With a little bit of sesame oil (this will smell amazing!), saute the tofu until it is lightly browned, and then mix it in as well.

Now come the optional portions of the recipe.  If you like cilantro, sprinkle a generous amount on the top before serving.  And if you like your noodles  on the spicy side, I can definitely recommend mixing in some sriracha sauce (but add it in drops, not in big squirts- this stuff is strong!).

And tah-dah!  Dinner is served!  (P.S.  This is delish both hot and cold!)