Ingredients
-
For the noodles:
-
2 packages (about 12 oz each) gluten-free rice noodles
-
For the sauce:
-
1 large onion, diced
-
2 cloves garlic, minced
-
2 inches ginger, peeled and grated
-
1 small red bell pepper, seeded and finely chopped
-
1/2 green bell pepper, seeded and finely chopped
-
1 can (15 oz) chickpeas, drained and rinsed
-
1 cup unsweetened plant milk (such as almond or cashew)
-
1/4 cup brown miso paste
-
1 tablespoon maple syrup
-
2 teaspoons ground cumin
-
1 teaspoon smoked paprika
-
Salt and black pepper to taste
Directions
Title: “Zesty African Peanut Noodle Bowl”
Subtitle: A Flavorful, One-Pan Vegetarian Meal Inspired by 15th Century Ethiopian Cuisine
Ingredients:
For the noodles:
• 2 packages (about 12 oz each) gluten-free rice noodles
For the sauce:
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 inches ginger, peeled and grated
• 1 small red bell pepper, seeded and finely chopped
• 1/2 green bell pepper, seeded and finely chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup unsweetened plant milk (such as almond or cashew)
• 1/4 cup brown miso paste
• 1 tablespoon maple syrup
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
Instructions:
1. Cook the rice noodles according to package instructions until tender but still firm. Drain well and set aside.
2. Meanwhile, heat a large nonstick skillet over medium-high heat. Add the oil and once shimmering, add the onions, garlic, ginger, and red and green bell peppers. Sauté until softened and slightly browned, about 10 minutes.
3. Transfer the mixture to a blender along with the chickpea liquid, plant milk, miso paste, maple syrup, cumin, paprika, salt, and black pepper. Blend until smooth, stopping to scrape down the sides as needed.
4. Return the pan used for sautéing to the stovetop over low heat. Pour in the blended sauce and cook for another minute to heat through.
5. Divide the cooked noodles among four bowls. Top each serving with the remaining vegetables and pour the sauce evenly over everything. Serve immediately.
Difficulty Level: Easy
Servings: 4
Nutrition Facts (per serving):
Calories: 425 | Carbohydrates: 71g | Protein: 12g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 1220mg | Potassium: 534mg | Fiber: 10g | Sugar: 10g | Vitamin A: 15% DV | Vitamin C: 110% DV | Calcium: 10% DV | Iron: 10% DV
Note: This recipe makes a lot of sauce, so feel free to adjust the amount you use based on your preference. You can also refrigerate or freeze any leftover sauce for future use.
Steps
|
1
Done
|
Cook the rice noodles according to package instructions until tender but still firm. Drain well and set aside. |
|
2
Done
|
Meanwhile, heat a large nonstick skillet over medium-high heat. Add the oil and once shimmering, add the onions, garlic, ginger, and red and green bell peppers. Sauté until softened and slightly browned, about 10 minutes. |
|
3
Done
|
Transfer the mixture to a blender along with the chickpea liquid, plant milk, miso paste, maple syrup, cumin, paprika, salt, and black pepper. Blend until smooth, stopping to scrape down the sides as needed. |
|
4
Done
|
Return the pan used for sautéing to the stovetop over low heat. Pour in the blended sauce and cook for another minute to heat through. |
|
5
Done
|
Divide the cooked noodles among four bowls. Top each serving with the remaining vegetables and pour the sauce evenly over everything. Serve immediately. |
