Spicy Peanut Sauce with Brown Rice Noodles and Veggies
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
Ingredients:
Sauce:
2 tablespoons peanut butter
1/3 cup veggie broth (or water)
1/4-1 teaspoon red chiles, crushed
1 tablespoon honey
1 teaspoon ginger, minced
1 clove garlic, minced
2 tablespoons tamari (soy sauce)
Everything Else:
4 oz brown rice noodles
1 tablespoon olive oil
1/2 medium onion
4 cups assorted veggies (cauliflower, carrots, broccoli, and/or spinach.)
Toppings:
Bean Sprouts
Cilantro
Lime juice
Instructions:
In a bowl, whisk together ingredients for sauce, tasting and adding more of anything you may want. If you like it mild, add less red chiles (1/4 teaspoon) and if you like it hot, add more! Set aside.
In a large skillet, heat olive oil over medium heat. Add in onion and cook until onion is fragrant and translucent, 4-5 minutes. Stir in choice of veggies (except spinach) and cook for two more minutes. Next, add in peanut sauce and reduce temperature to low. Cover and let cook until veggies are tender, 6-8 minutes.
Cook brown rice noodles according to package while veggies are cooking. Add drained rice noodles to the veggie mixture along with the spinach if using.
Serve with bean sprouts, cilantro, and lime juice.
From naturallyella.com