There are SO many different kinds of peppers that are ripe right now and they’re highlighted so well in this vegetarian dish. I made this recipe as a way of preparing a very flavorful and filling yet vegetarian meal that’s so easy, anyone can make it on any night of the week. This recipe is also gluten free and vegan!
Also note that the ingredient list is somewhat lengthy for this recipe but I PROMISE it’s very easy to make. Lists can be deceiving. Use just one pepper or milder peppers to make this a little less spicy. I would rate it as medium :)
Difficulty level: Easy
Total time: 30 minutes
Spice level: Medium
2 servings rice noodles
2 cups veggie broth
1/3 cup chunky peanut butter
5 tablespoons soy sauce
3 tablespoons sesame oil
3 tablespoons lime juice
2 tablespoons rice vinegar
1 large carrot, peeled and cut into matchsticks
2 hot peppers of your choice, minced (I like jalapeno and red chilis)
1 avocado, sliced and pan seared about 2 minutes per side
2 or 3 scallions, chopped
2 cloves garlic, minced
1 - 2 tablespoons fresh chopped cilantro, more to taste
1-2 teaspoons fresh ginger, grated
1/4 teaspoon red pepper flakes, more to taste
Let’s do it!
Heat sesame oil in a large saute pan or wok over medium heat. It should be a large pan because you’re going to be adding 2 cups liquid to this.
Add the garlic, hot peppers and carrots and half the scallions and saute over medium high heat for 5 - 6 minutes.
Next add the broth, peanut butter, soy sauce, rice vinegar, lime juice, ginger and red pepper flakes and cook for 10 minutes to reduce volume of liquid by half.
Meanwhile in a separate pot,boil your rice noodles according to their instructions, drain and add to the saucepan with your veggies and sauce. Cook for about 4-5 minutes to allow the noodles to absorb the sauce.
Garnish your noodle bowls with the seared avocado, cilantro and scallions.