This is one of my favourite lunches! It’s light, yet satisfying. You can change it completely by mixing up the veggies, noodles or using a different sauce. It’s even vegan and gluten-free.
The sauce that I currently cannot get enough of is Spicy Peanut Lime sauce and it’s stupidly easy to make. You can do it all in a jam jar so that you can store the leftover sauce for dipping stuff into (and you are going to want to do that too.)
You will need to start with peanut butter (duh.) We have a nice crunchy peanut butter at home, but if smooth is your preference, I will not get in your way.
Add a heaping tablespoon of peanut butter to a jam jar and then add about the same amount of coconut milk. Mix that up to start thinning out the peanut butter and then add:
- The juice of half a lime
- A couple of tablespoons of rice vinegar
Mix again (it get a little messy of you add all of the wet ingredients to the peanut butter, so I add them in stages.) Now squirt in a healthy dose of Sriracha or your preferred hot sauce and mix again.
Now add about 1/4 cup of soy sauce (gluten free for us), mix and taste.
Does it need anything? Add it! Otherwise, get on with your veggie prep. I personally always heat up some frozen kale as a base to this dish. I like the contrast with the cold veggies, but the nice thing about this dish is that you can really use whatever you like and have on hand (I’m assuming that you like what you have on hand…)
To the warm kale, I add some kelp noodles (my other current obsession), but you can also add some leftover rice, buckwheat noodles…really, any carb to soak up that sauce. I also slice up some cucumber into sticks. I think that it looks pretty that way and slice up some napa cabbage.
Toss all of that into a bowl and drizzle it with the sauce. Yum!
The great thing about this dish is that you can also mix it up by using different sauces. For a Korean take, I love making up a Gochujang based sauce and sprinkling the bowl with sesame seeds to make it pretty.
Now go! Eat!!