Since I didn't have lime, I'm going to try them again, but will probably leave out the curry powder and turn them into
peanut noodles instead.
Not exact matches
I made Whole Foods 365 whole wheat linguine (
instead of using Asian
noodles) and made Barbara's Five Heap sauce - with a bit of a twist - out of: 1T crushed sesame seeds, 1 T sesame oil, 2T
peanut oil heated with chopped green onions, crushed red peppers and ginger, 2T water, 2T soy sauce, 2T rice vinegar, 1/4 t chili oil.
Did a modified version of your
peanut noodle salad -
instead of blanching the asparagus I flash - sauteed along with leeks (I'm on a leek kick right now) and edamame.
2 tablespoons
peanut butter — almond butter or sesame tahini can be used
instead of
peanut butter 2 tablespoons nutritional yeast 1 tablespoon mellow white miso paste 1/4 water for the sauce 4 ounces dry
noodles (100 % buckwheat
noodles shown in the picture) 3 cups water for cooking the
noodles
Vegan on the Cheap ************************ Cheezee Sauce (made with soy milk
instead of nuts — so lower - calories) Easy
Peanut Sauce (with the
Peanut Noodle Salad or your own bowl) Handy Hummus Southwestern Black Bean and Corn Chowder (more like a corn - y thick chili) Bean and Barley Salad with Creamy Dijon Dressing Roasted Sweet Potato Salad with Cashews and Kidney Beans White Bean and Barley «Risotto» with Kale and Tempeh Barbeque Black Bean and Tofu Burritos Mu Shu Burritos Tortilla Strata Deconstructed Enchilada Bake Mexican Rice and Bean Bake Cacciatore
Noodle Bake Savory Vegetable Cobbler (works great with whole wheat flour
instead of white for the topping) Rice Island Casserole
To make it safe for dino - chow consumption, I replaced the
noodles with spaghetti squash, used coconut aminos
instead of soy, recruited Sunbutter sauce as a stand in for the
peanuts, and added snap peas for sweetness that also bumped up the veggie count.