This flavorful peanut noodle dish is not only packed with plant protein, but veggies and enticing aromatic herbs, too. This recipe comes to us from our friends at Pondicheri and is featured as a Meatless Monday special in the restaurant’s New York and Houston locations.
4 cups / 225 g Chinese thin rice noodles
3 Tbsp sesame oil
3-4 cloves garlic, chopped
2 small carrots, julienned
1 red bell pepper, thinly sliced
1 stalk celery, thinly sliced on the bias
1 small red onion, thinly sliced
2 in / 5 cm piece ginger, julienned
2 tsp black pepper
2 tsp salt
4 Tbsp Shaoxing cooking wine or rice wine vinegar
Zest & juice from 1 orange
2 Tbsp ketchup manis [Indonesian soy sauce]
1 tsp Sichuan peppercorns, ground
2 Tbsp sambhal olek [Indonesian chili sauce]
2 Tbsp peanut butter
2 cups / 135 g spinach leaves, sliced
1 cup / 340 g purple cabbage, sliced
2 Tbsp chopped cilantro
2 Tbsp toasted & chopped peanuts
Pour boiling water over the noodles & let them soak for 3-4 minutes. Drain & set aside.
In a large wok or sauté pan, heat up the sesame oil & add the garlic. Almost immediately, add the julienned carrots & cook for 4-5 minutes, frequently stirring.
Add the red bell peppers & cook for another minute. Turn up the heat & cook, stirring on high for 2-3 minutes.
Add the celery, red onions, ginger, black pepper & salt. Cook for just under another minute & add the cooking wine, orange juice with zest, ketchup manis, peppercorns, sambhal olek & peanut butter. Continue cooking at high heat for 2-3 or until the sauce around the vegetables is bubbly.
Add the noodles, spinach, cabbage, cilantro & peanuts. Toss to mix, turn the heat off & serve immediately.