One Love Spicy Thai Noodles
"Vegan Fusion World Cuisine" by Mark Reinfeld & Bo Rinaldi
6 cups filtered water
8 oz. udon, soba or rice noodles
2 TBS toasted sesame oil
1 1/2 cups broccoli flowerettes, in 1/2" pieces
2 tsp garlic, minced
1 1/2 cup red bell pepper, julienned (1 medium pepper)
1/4 cup filtered water for saute
1 small lime leaf, slice thin (optional)
1/4 cup green onion, diced
3 TBS Bragg Liquid Aminos
1 1/2 TBS cilantro, chopped
1/4 tsp cayenne pepper
sea salt, to taste
black sesame seeds, for garnish
1/2 cup coconut milk
1 TBS peanut or almond butter
4 oz. tofu
1. Bring 6 cups of filtered water to a boil in a 3 qt. pot. Add noodles, reduce heat to simmer and cook until pasta is slightly al dente. Rice noodles cook in a minute or less; udon or soba approximately 5 minutes. Drain, rinse well in cold water and place in a large bowl with a small amount of oil to prevent sticking.
2. While pasta is cooking, add oil, garlic, tofu and broccoli to a medium size saute pan and cook over medium high heat for 3 minutes, stirring frequently. Add 1/4 cup filtered water, red bell pepper and lime leaf. Cook until broccoli is just soft, approximately 8 minutes, stirring frequently, adding more water if necessary to prevent sticking to the pan. Next add coconut milk with 1 TBS peanut butter.
3. Add to pasta with remaining ingredients and gently mix well. Top with black sesame seeds.