Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a large soup pot, add
Fettuccine (12 oz)
,
Vegetable Broth (4 1/2 cups)
,
Carrot (1)
,
Red Bell Pepper (1)
,
Scallions (1 bunch)
, and
Garlic (4 cloves)
.
Step 2
Add
Peanut Butter (2 Tbsp)
,
Fresh Ginger (2 Tbsp)
,
Tomato Paste (2 Tbsp)
,
Brown Sugar (1 Tbsp)
,
Hoisin Sauce (1 Tbsp)
,
Soy Sauce (1 Tbsp)
,
Vegan Worcestershire Sauce (1 Tbsp)
,
Apple Cider Vinegar (1 Tbsp)
,
Rice Vinegar (1/2 Tbsp)
,
Fresh Lemongrass Paste (1/2 Tbsp)
,
Fresh Ground Chili Paste (1/2 tsp)
, and
Ground Turmeric (1/2 tsp)
.
Step 3
Cover the pot and bring to a boil over high heat. The noodles won't be all the way submerged, and that's okay.
Step 4
Stir to combine and push the noodles down a bit. Reduce to a simmer and allow to cook over medium-low for about 10-15 minutes. Be sure to uncover and stir it every few minutes.
Step 5
After this time, the noodles should be al dente. Uncover and allow to cook for another few minutes, stirring occasionally, until there's only about 1/2 inch of sauce on the bottom. Remove from heat and stir in
Lime (1/2)
.
Step 6
Serve hot and garnished with a liberal amount of
Peanuts (to taste)
and
Fresh Cilantro (to taste)
.
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSSalted Peanut Butter Chocolate Chip Oatmeal Cookie
Sweet Potato Mac and "Cheese"
Creamy Spiced Coconut Lentil Soup
Avocado-Cilantro Cream Angel Hair
Spiced Chai French Toast
Peanut Butter Maple Banana Fudge
Broccoli Walnut Pesto Pasta
Thai Coconut Soup
Creamy Mushroom Stroganoff
Ginger Coconut Green Linguine
Veggie Miso Udon Soup
Sweet Ginger Soba Noodles with Tofu and Asparagus
Easy Hazelnut Chocolate Avocado Mousse
Coconutty Cinnamon Roll Pancakes
Creamy Pasta with Butternut Squash and Kale
Vegan Salted Caramel Chocolate Tart
Recommended Recipes
{{name}}