PASTA DAY: Indonesian-Style Vegetable Stew With Rice Noodles

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* Exported from MasterCook *

 

Indonesian-Style Vegetable Stew With Rice Noodles

 

Recipe By : Pasta East to West by Nava Atlas, page 80

Serving Size : 6 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Soups And Stews

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***SAUCE***

1/3 cup natural-style or reduced-fat peanut butter

1/4 cup hot water

2 tablespoons light brown sugar or Sucanat

1/2 teaspoon chili powder

1 teaspoon salt

***REMAINING INGREDIENTS***

4 ounces rice-stick noodles

1 tablespoon canola oil

1 large onion

quartered and thinly sliced

2 cloves garlic -- minced

1 small fresh hot green chile -- seeded and minced

1 bunch medium-size broccoli

cut into bite-size pieces

2 medium carrots -- peeled

and sliced on the diagonal

1/2 small head cauliflower

cut into bite-size pieces

1 medium red bell pepper

cut into narrow 2-inch strips

8 ounces firm tofu

well drained and diced

2 cups mung bean sprouts

 

6 servings

 

Characteristic vegetables of Indonesian cookery are enveloped in a

luscious, spicy peanut sauce.

 

Combine the sauce ingredients in a small bowl, and whisk together. Set aside.

 

In a heatproof container, combine the rice-stick noodles with hot water to

cover. Let them soak, covered, until al dente, about 20 minutes. Drain

the noodles, then transfer to a cutting board, and chop them in several

directions to shorten. Meanwhile, heat the oil in a wok or stir-fry

pan. Add the onion and sauté over medium heat until translucent. Add the

garlic and continue to sauté until the onion is golden.

 

Add the green chile, broccoli, and carrots with just enough water to keep

the mixture moist. Turn the heat up and stir-fry until the broccoli is

bright green. Add the cauliflower and bell pepper, and continue to

stir-fry, adding a bit of water from time to time to keep the mixture

moist. Last, add the tofu and bean sprouts, and stir-fry gently until the

sprouts are slightly wilted.

 

Pour the sauce over the vegetable mixture, then gently stir in the cooked

rice noodles. Taste to adjust the seasonings, cook for another minute or

two, then serve.

 

Calories: 269, Carbohydrate: 35 g, Total Fat: 10 g, Cholesterol: 0 g,

Protein: 9 g, Sodium: 398 mg

 

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