Welcome back to Craving Ellie in My Belly! It's been a few weeks, but Ellie Krieger and I are back in action. I think I may have jumped and/or squealed with delight when I saw this week's pick, Aromatic Noodles with Lime-Peanut Sauce, hosted by Supplicious. I pretty much love everything about this dish: each individual element and the way they come together as a whole.
The green veggies are so pretty! I've been finding that Ellie's recipes aren't the quickest, weeknight-friendly dishes (maybe that's why she's coming out with a new book with that in mind...hmm...). If you do have a little time to spare for prep, these noodles are worth it.
I made lots of changes to the order of the steps and the little details in this recipe. I definitely preserved the integrity of the original while putting my own spin on it (i.e. adding edamame for a bit of protein). I also steamed all the veggies in the microwave, it was just easier that way. My changes are reflected below. For the original, click here.
Aromatic Noodles with Lime-Peanut Sauce
Adapted from The Food You Crave by Ellie Krieger
12 oz. linguine (or other pasta shape, whole wheat or regular)
2 cups broccoli florets
1 cup sugar snap peas
1 cup snow peas
1 cup edamame
1/2 cup peanuts
1/2 cup peanut butter (smooth or chunky)
1/4 cup low-sodium soy sauce
1/4 cup water
2 tbsp rice vinegar
2 tbsp fresh lime juice
1 scallion (white and green parts), cut into pieces
3/4 inch piece fresh ginger, peeled and finely grated
2 tbsp firmly packed brown sugar
1/4 tsp red pepper flakes, plus more to taste
Dash of garlic salt (optional)
1. Toast the peanuts in a small dry skillet over medium-high heat until fragrant, 3-5 minutes, stirring frequently. Set aside to cool.
2. Cook pasta according to package directions. Drain and rinse under cold running water, set aside.
3. Steam peas and broccoli either using a steamer basket on the stove or in the microwave until they are bright green and crisp-tender.
4. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, brown sugar, red pepper, and garlic salt (if using) in a food processor or blender until smooth. Coarsely chop the cooled peanuts.
5. Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into bowls and top each serving with veggies. Drizzle remaining sauce over vegetables. Sprinkle with peanuts and serve.