Indonesian Noodles with Peanut Sauce
1 lb rice sticks (or rice vermicelli)
1 1/2 tablespoons peanut or canola oil
1 large red bell pepper, seeded and chopped fine
1 Serrano or other hot chili, seeded and minced
3 large cloves of garlic, minced
2 tablespoons gingerroot minced or finely grated
3/4 cup chunky peanut butter (organic is best)
1/2 cup hot water
6 tablespoons ketjap manis (or 6 tablespoons soy sauce with 2 tablespoons brown sugar)
4 tablespoons lime juice (about one lime)
8-10 scallions, chopped
4 tablespoons minced cilantro (or Thai basil if you can get it)
a couple heads worth of broccoli florets, blanched
In a large sauce pan, place the rice sticks in boiling water and cook for 3 to 5 minutes--until al dente. Drain and set aside.
In a saucepan, heat the peanut oil. Add the peppers, garlic and ginger. Whisk in the peanut butter, water, ketjap manis, and lime juice. Bring the sauce to a simmer, stirring frequently. Remove from the heat and add the scallions and cilantro.
Place the noodles on serving plates and spoon the peanut sauce over the top.
Garnish with broccoli florets.
Sometimes I will also add some baked tofu or vegetables other than broccoli to this dish. It makes great leftovers, so be sure to put some aside for lunch the next day. Enjoy!