Cooking Instructions
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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)
,
Lee Kum Kee 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)
.
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