Chloe Coscarelli (author of Chloe’s Kitchen) mentions that this is her favorite recipe in the book. I would have to creatively disagree, because I find her LA Style Chimichurri Tacos to be a repast of vegan culinary bliss. She calls these creamy, sweet and spicy noodles “noodle nirvana”, and there I have to agree. They are delicious warm or cold and are perfect for taking to work for lunch, or to eat at home with your favorite pair of chopsticks.
title and recipe adapted from: Chloe’s Kitchen
1 pound brown rice noodles*
1 cup coconut milk
½ cup water
¼ cup pure maple syrup
¼ cup soy sauce
½ cup peanut butter, chunky or creamy
1 tablespoon chili-garlic sauce
1 tsp grated ginger
3 cloves garlic, minced
2 tablespoons lime juice
1 tablespoon toasted sesame oil
3 scallions, trimmed and thinly sliced
2 carrots, peeled and shredded
½ cup peanuts, roughly chopped, for garnish
2 tablespoons roughly chopped cilantro, for garnish
Bring a large pot of heavily salted water to a boil. Add brown rice noodles and cook according to package directions. Drain, rinse with cold water, and drain again. Return noodles to pot or a large bowl that has been warmed.
Meanwhile, make the sauce by combining coconut milk, water, maple syrup, soy sauce, peanut butter, chili-garlic sauce, ginger, and garlic in a medium saucepan. Let cook over medium heat, whisking frequently, until sauce comes together and thickens. Remove from heat and mix in lime juice and toasted sesame oil.
Toss noodles with the sauce, scallions, and carrots. Garnish with peanuts and cilantro and serve.
* For this post I used Japanese soba noodles because they’ve been sitting in my pantry whispering “eat me!”. However, if you’re wondering what kind of brown rice noodles to get from the Asian aisle of the grocery store, I recommend Annie Chun’s Pad Thai Brown Rice Noodles.