Recipe of the Day (#ROTD)
A Chef Jim Keegan Recipe
Creamy Peanut Noodles for 2
Ingredients
- 1 oz fresh ginger
- 3 cloves garlic
- 6 oz asparagus
- 6 oz collard greens
- 1 oz dates
- 5 tbsp peanut butter
- 2 tbsp tamari (gluten free) or soy sauce
- 2 tbsp rice vinegar
- 1/2 tsp red chili flakes
- 7 oz rice noodles
- .25 cup roasted peanuts
Instructions
- Instructions:Bring a large pot of salted water to a boil for the rice noodles. Peel and mince the ginger and garlic. Cut the asparagus at the bottom of the stem where it starts to turn white. Discard the bottom. Then cut the remaining stem into 2 inch pieces. Destem the collard greens and thinly slice the leaves. Remove any pits from the dates and chop the fruit.For the sauce add half the ginger, half the garlic, and peanut butter, tamari, rice vinegar, half the chili flakes, and 2/3 cup warm water to a medium bowl. Whisk together.Once the water is boiling, add rice noodles, stir and remove pot from heat. Cook, stirring occasionally, until noodles are tender (8 to 10 minutes). Drain noodles, and rinse under cool water to stop the cooking process.Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Add peanuts and cook until toasted. Remove peanuts with slotted spoon and transfer to a bowl. Leave the oil in the skillet.Once the peanuts are removed, turn stove to high heat and add asparagus and collard greens to the skillet. Cook until vegetables are bright green and crisp-tender (2 to 3 minutes). Add remaining ginger, garlic, and chopped dates. Cook until garlic and ginger are softened (another 2 to 3 minutes). Sprinkle with salt and transfer to a plate.Return skillet to medium-high heat and add cooked rice noodles and peanut sauce. Reduce heat to low and simmer until the noodles are coated and sauce has thickened (1 to 2 minutes). Taste and add salt as necessary.Divide the noodles between 2 bowls. Top with gingered asparagus and greens and sprinkle with toasted peanuts.Happy Eating!!
To buy the plate tap here// Vietri
