We love hearing what you’re up to in the kitchen with your Co-op Curbside grocery orders!
Co-op Board Member, Sue Bauer, recently shared a favorite recipe for this tasty Thai Noodle Bowl with Peanut Sauce.
From Sue -
“I feel like I spent a lot of my younger days all over Asia but (dang!) I forgot to go to Thailand. Post covid, I'd like to correct that mistake. We'll see. Meanwhile this is a quick (20 minute prep; 5 minutes cook), delicious and vegan-ey dish.”
1 large clove garlic, coarsely chopped
2 Tablespoons toasted sesame oil
2 Tablespoons peanut butter or almond butter
2 teaspoons grated fresh ginger
3 Tablespoons fresh lime juice
2 Tablespoons plus 1 teaspoon tamari
1 or 2 teaspoons granulated sugar
2-3 Tablespoons water
Salad:
4 ounces soba (buckwheat) noodles
olive oil (for drizzling on noodles)
1 red bell pepper, diced
1 carrot, julienned
1/2 cup kale or collard tops, chopped into bite-sized pieces
4 green onions, chopped
- Make the Peanut Sauce in a mini food processor or blender. Combine all ingredients and process until smooth. Set aside.
- Cook soba noodles according to package directions. Don't overcook them - they are better when 'bite-able'. Drain noodles and rinse with cold water. Add a good dollop of olive oil to noodles to separate them.
- Add the chopped veggies (save half the green onions for serving) to the noodles and toss until well combined. Add, by tablespoons, the of sauce to the noodle mixture, tossing to coat and divide into bowls. You may not need the entire recipe of sauce. Top with toasted sesame seeds and remaining green onion, and serve, and enjoy!
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Sue and her husband, Steve Bernheim, moved to the island from the Seattle area about the same time the Co-op opened for business. She has been passionate about staying environmentally engaged for a long time and has tried to be a helpful advocate for locally sourced food and other basic needs. In her previous life, Sue was the operations manager in Asia and India for a software company.