It’s easy to get in a rut and end up making the same meals week after week—especially when you’re the only one who’ll be complaining. As a way to get myself to try out new recipes and cooking ideas, I’ve decided to get back to posting vegan recipes here. Each Tuesday, I’ll post a new recipe—something new I’ve tried, or one of my long-time favourite meals. This is just one way that I’m going to live a more adventurous life. I hope you’ll enjoy these posts each week, and leave me some comments to let me know if you’ve tried any of them!
To give you a bit of a background: I love flavour! If something is bland, I just won’t eat it. As such, I tend to lean toward recipes that have spice to them, bold flavours and unexpected ingredient combinations. I tend to cook in smaller quantities that many others might, simply because I”m just cooking for one.
These recipes will work well for you if you’re cooking for yourself, you and one other person, or want to have leftovers. Some of my blogger friends have told me that they like spicy and/or flavourful meals, but their family doesn’t—this is where my recipes will come in handy. Also, if you find yourself cooking for yourself when your partner or family are away, look no further!
The recipe this week is a quick one to put together (my favourite kind). I usually make my noodles with ginger, garlic, chilies, and vegetables—but wanted to mix things up a bit. Note: this recipe contains nuts. These coconut lime noodles are a great base for vegetables, tofu or whatever else you’d like to add. This peanut sauce can be stored in the fridge for 3 days.
Coconut Lime Noodles
- 3 packets udon noodles
- 1/4 cup soy sauce or tamari
- 3 tablespoons peanut butter
- 1/4 cup coconut milk
- 1/2 teaspoon chili flakes or 1/4 chopped chili
- 2 1/2 tablespoons lime juice
- 2 teaspoons peanut or sesame oil
- 1 Large carrot (grated)
- 1 handful cashews (raw or roasted)
- 1 medium slice lime (for garnish)
|Place packets of noodles in boiling water to soften. . .about 2 minutes or so. While this is happening, go to step 2 for the sauce.|
|Whisk together peanut butter, oil, chili, coconut milk, oil and lime juice.|
|Heat wok to medium heat and coat bottom with sesame or vegetable oil.|
|Stir fry shredded carrots until cooked - approximately 2 minutes.|
|Reduce heat and add noodles.|
|Add sauce to noodles and stir so that the noodles don't stick.|
|Once everything is mixed in, add cashews. . .or serve them on top of noodles uncooked.|
|Add fresh lime and cashews (if not cooked).|