I’m all for laid-back dishes that can be served within 20 minutes. This is one of those main dishes close to my heart because it is so easy to make and ready within minutes.
Take light yet filling glass noodles and mix them with some cooked and fresh vegetables; next season the dish with fresh grated ginger and a tasty peanut butter tamari sauce. That’s it! And there you have a great salad that can be served both cold as a light meal on summer days, or warm on chilly winter nights.
Glass Noodles with Peanut Butter Sauce, Corn and Fresh Vegetables
- 200 g glass noodles I had wholegrain vermicelli
- 1 small zucchini
- 1 red bell pepper
- 4 Tbsp peanut butter unsweetened
- 6 Tbsp Tamari
- 1 generous Tbsp ginger peeled and grated
- 200-250 g cooked corn
- 20 g Thai basil or cilantro
- A handful of peanuts to top the dish
- Soak the noodles in a large bowl of hot water for about 10 minutes or according to the package instructions. Drain the noodles well. Using scissors, cut them into bite-size lengths. I like the glass noodles smaller then their original size because this way they mix better with the sauce and the vegetables.
- Clean the zucchini and the red bell pepper. Cut off the ends of the zucchini and discard the core of the pepper. Cut both zucchini and pepper into very small pieces.
- Blend the peanut butter with the tamari sauce and the the grated ginger. Mix in the corn, the zucchini and the pepper.
- Clean the Thai basil (or the cilantro), and chop it coarsely.
- Mix the noodles with the sauce and the vegetables. Add the Thai basil (or cilantro) to the noodles. Taste test and season with more Tamari if necessary.
- Serve with chopped peanuts on top.