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18 ounces creamy peanut butter
In a large bowl combine peanut butter with the tahini paste, ginger, and sugar. Using a whisk mix in the vinegars, soy sauce, water, honey, orange juice, and coconut cream. Season with the peppers, cilantro and sesame oil. Mix until evenly combined and smooth.
In a large sauté pan heat the canola oil and add the assorted vegetables, (cut small) and peanuts. Quickly sauté until heated through.
Transfer to a large mixing bowl and add in the pre-cooked noodles. Pour in the peanut sauce and toss to evenly combine. Decoratively arrange in individual bowls or on a large platter. Garnish with sprigs of fresh cilantro.
Poster's Notes:
Posted by Adaliah Lombardo
Nutritional Info Per Serving: N/A
1 ounce tahini paste
1" piece fresh ginger, peeled and finely minced
1 tablespoon sugar
1/2 ounce rice wine vinegar
2 ounces apple cider vinegar
2 ounces soy sauce
1/2 cup water
2 ounces honey
2 ounces orange juice
6 ounces sweetened coconut cream
2 Thai chilies, or serrano peppers, minced, (or red pepper flakes)
3 tablespoons fresh cilantro, chopped
2 tablespoons toasted sesame oil
4 tablespoons canola oil
1 pound assorted vegetables (examples: bean sprouts, snow peas, carrots, mushrooms, blanched broccoli florets, etc.)
1/2 cup toasted peanuts
1 pound cooked linguine, spaghettini, lo mein or other thin, long noodle
I have eaten it both hot and cold. I like it warm better.