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Fragrant Rice Noodles with Vegetables

From The Moosewood Restaurant Cooks at Home

Time: 30 minutes
Servings: 4-5
​
Ingredients:
  • 1 ½ quarts Water
Sauce:
  • 2 Tb fresh lime juice
  • 1 tb freshly grated lime peel
  • ½ cup peanut butter (preferably smooth)
  • 2 tsp brown sugar
  • 1 cup vegetable stock
  • ½ tsp cloves, minced or pressed

  • 6 oz ¼ inch wide rice noodles or linguini if rice noodles are unavailable

  • 2 leeks well rinsed
  • 2 small zucchini
  • 2 small yellow squash
  • 3 tablespoons vegetable oil
  • ¼ cup water
  In a covered pot, bring the water to a rapid boil.
  Combine the sauce ingredients and mix them by hand or puree them in a blender until smooth.
  When the water boils, add the noodles and cook for 3 -5 minutes, until just tender. Drain, rinse briefly under cool water, drain again and set aside. Cut the leeks, zucchini and yellow squash into sticks 5-6 inches long and ¼ to ½ inch wide. Heat the oil in a wok or large skillet. Stir-fry the leek sticks on medium high heat for 2-3 minutes. Add the zucchini and yellow squash and continue to stir-fry for about 3-4 minutes, until the vegetables are just tender. To prevent scorching or sticking, add about ¼ cup water while stir-frying. Add the noodles and the sauce and toss well until heated through. Serve at once.
 
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  • Order Online
    • How It Works
  • About
  • Contact
  • Our Produce
  • CSA Vegetable Share Sign-up
  • Flowers & Wreaths
  • Where to find our products
  • Farm Photo Journal