Today is the day that I got to pick the lucky winner for the Vegan Unplugged book giveaway. The lucky winner is… Karen Levine! I will be mailing out her copy of the book tomorrow but don’t be sad if you did not win you can buy your own copy, just click the hyperlinked text above and get yourself a great book on how to be more prepared should a disaster of some sort hit where you live.
I have to say again how much I love this book! Even if you do not have every ingredient for every recipe from the book inside of your pantry you will still be inspired to improvise by using what you have on hand. It really opens up your creative mind juices and gets you thinking of all the amazing things you could create just from the stuff you have sitting in your cupboards. I wanted to share one of the many many wonderful recipes in this book with you so today I whipped up the Rice Noodles with Spicy Peanut Sauce and it seriously took me only 16 minutes to make this wonderfully tasty dish that looks like it is from a 4 star restaurant. What do you expect from the recipe author of this book, she is a chef!!
I did not have a can of stir-fry vegetables handy but I did have a bag of frozen ones so I used that. The book tells you that you should always use the fridge/frozen things first since they would go bad and I have had those veggies just a few months short of too long anyway so I’m glad I used them. They still tasted great, especially with the delightful sauce that covers it all.
Try this recipe to see how quick, easy and luscious pantry cruise can be and then buy the book and try even more of them for yourself.
Rice Noodles with Spicy Peanut Sauce
8 ounces thin rice noodles
1/2 cup peanut butter
3 Tablespoons soy sauce
1 Tablespoon rice vinegar
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes, or to taste
1 cup water
1 (15-ounces) can stir-fry vegetables, drained
2 Tablespoons chopped roasted peanuts
Soak the noodles in boiling water until soft, about 15 minutes. While the noodles are softening, prepare the sauce.
In a bowl, whisk together the peanut butter, soy sauce, vinegar, sugar, red pepper flakes, and 1/2 cup of the water. Blend until smooth.
Transfer the peanut sauce to a large pot and stir in as much of the remaining water as needed to give it a desirable consistency. Heat the sauce over low heat, stirring until it is hot. Stir in the vegetables and heat through until hot. Keep warm.
Drain the softened noodles and add to the pot. Toss gently to combine with the peanut sauce. Serve sprinkled with the peanuts. ENJOY!