STIR-FRY RICE NOODLES AND PEANUT SAUCE ENJOY DAN:

      STIR FRY WITH RICE NOODLES AND PEANUT SAUCE by CHEF DAN:

Serves 4

PEANUT SAUCE

1 (19 Oz) can Mae Ploy coconut milk

2 tablespoons Thai red curry paste

3/4-cup creamy peanut butter

1/4-cup soy sauce

1 tablespoon olive oil

3 tablespoons sweet chili sauce

1 teaspoon fish sauce

2 tablespoons oyster sauce

2 tablespoon rice wine vinegar

4 garlic cloves, thinly sliced

1 thumb-size fresh ginger, smashed

DIRECTIONS:

1.   Place all ingredients in a blender and blend until smooth.

VEGETABLES:

2 tablespoon grape-seed oil

8 ounce package rice noodles, soaked in hot water for 20 minutes, drained, set aside

3/4-block firm tofu, pressed and drained, cut into 1-inch cubes

1 onion, chopped

7 baby portabella mushrooms, halved

7 cherry tomatoes, halved

1 roasted sweet Italian pepper, sliced in stripes

1 roasted bell pepper, sliced in stripes

3 carrots, thinly sliced

1 turnip, chopped

1 cup shredded cabbage

1 floret broccoli, chopped

3 scallions, bias sliced into 1/2-inch lengths

DIRECTIONS:

1.   Add oil in a wok over high heat when sizzling.

2.   Add tofu and stir-fry for 5 minutes.

3.   Add vegetable and stir-fry for about 8 minutes.

4.   Add peanut sauce and noodles.

5.   Bring to a boil and then simmer for 10 minutes.

       

ENJOY DAN:                                     BON-APPETITE!!