Spicy peanut sauce has long been a favorite of mine, and over the years I have developed a minimalist approach to a recipe that is easy to do mid-week. I have chosen to capitalize on the sweetness of carrots to compliment the chili paste. Enjoy!
Spicy Peanut Sauce Noodles (Gluten Free of course!)
1 Regular package of brown rice gluten free angel hair noodles
2 cups carrots, shredded or chopped small
4 tbs. peanut or almond butter
1/2 cup Tamari Sauce (or other gluten free soy sauce)
1 tbs. chili paste
1/2 cup cilantro, chopped
2 cloves garlic, pressed
1 tbs. Red pepper flakes
Directions: In a large pot, boil 6 cups of water, then add rice noodles. In a medium bowl, combine peanut butter, Tamari sauce, chili paste, red pepper flakes, and garlic, mixing into uniformly thick sauce. Once rice noodles are cooked to soft, drain and return the noodles to their large pot. Immediately add finely chopped carrots, then sauce mixture and stir until sauce is evenly distributed. Serve in bowls, and add cilantro to the top as a garnish.
3 cups washed brusselsprouts, base removed, cut in 1/2
2 tbs. Extra virgin Olive Oil (EVOO)
2 tbs. oregano
3 cloves garlic
1/2 tsp. salt
Directions: Pre-heat oven to 400 degrees F. Place cut brusselsprouts into a pyrex baking dish, drizzle olive oil evenly, then distribute oregano and salt. Place garlic cloves into the dish. Bake for approximately 30 min. or until softened.
This is another great energy meal, with minimal cleanup! Enjoy!
Make your day great,