Rice Noodles with Peanut Sauce
Rice stick noodles are white and translucent and have a very delicate flavor and texture, making them perfect for soaking up whatever flavors they're mixed with. Look for them in the Asian-foods section of the supermarket.
Course: Main Dish
- 8 oz rice stick noodles
- 1/2 cup creamy peanut butter
- 2 T soy sauce
- 1 t grated gingerroot
- 1/2 t crushed red pepper
- 1/2 cup vegetable broth
- 1 cup shredded carrots 1 1/2 medium
- 1 small red bell pepper cut into 1/4-inch strips
- 2 medium green onions sliced (2 T)
- 2 T chopped fresh cilantro if desired
In 3-quart saucepan, heat 2 quarts water to boiling. Break noodles in half and pull aprt slightly; drop into boiling water. Cook uncovered 1 minute; drain. Rinse with cold water; drain.
In a small bowl, beat peanut butter, soy sauce, gingerroot and crushed red pepper with wire whisk until smooth. Gradually beat in broth.
Place noodles in large bowl. Add peanut butter mixture, carrots, bell pepper and onions; toss. Sprinkle with cilantro.