Sunday, November 20, 2011
1 cup vegetable broth
1/2 cup almond butter
2 tbsp wet tamarind chunks, minced
1 tsp lime juice
1 tbsp soy sauce
1 tsp maple syrup
1/2 jalapeño pepper (seeded if you like it less spicy)
1 garlic clove
few dashes white pepper, to taste
6 oz Chinese noodles (I used spaghetti brown rice noodles)
2 tbsp canola oil
1/2 lb french green beans, cleaned and cut in half
2 medium carrots, peeled and sliced into thin strips
1/2 lb firm tofu, dry fried (I didn't use)
Chopped cilantro, for garnish (optional)
Chopped peanuts, for garnish (optional)
Combine sauce ingredients in a blender and process until smooth. Or, use an immersion blender.
Cook noodles according to package instructions. Drain, rinse, and set aside.
Heat a wok or wide pan over medium high heat. Add 2 tbsp canola oil and heat until nearly smoking.
Stir fry green beans, stirring frequently. Add carrots a few minutes later, and stir fry until just about tender-crisp. Add tofu, noodles, and sauce. Stir and cook a few minutes longer.
Garnish with chopped cilantro and peanuts to serve