Happy 50th Anniversary!!!! Or, at least, Happy 50th Post-versary. 😘
In honor of this ”monumental” occasion, I’m making veggie noodles for my work lunches. For some reason, I love pairing veggie noodles with peanut sauces rather than tomato or cream, and I recently got a delicious curry spice blend that goes really well with peanuts or, in this case, peanut powder.
This sauce goes equally well with the zucchini, summer squash and pepper ‘noodles’ as I did here, or with rice or traditional pasta.
Aren’t you glad you’re here for all of this excitement?
Spiced Peanut-Curry Veggie Noodles with Sweet Peppers
(c) 2016 Lauren Bradford (aka The Food Puzzler)
Prep time: 5 minutes
Cooking time: 10 minutes
Yield: approximately 1 1/2 cups
~ 2 tablespoons olive oil
~ 1 large clove garlic, sliced
~ pinch red pepper flakes or more to taste
~ 1 teaspoon each turmeric and curry spice blend
~ 1 teaspoon salt
~ 1/4 cup peanut butter powder
~ 1/2 cup water, stock or unsweetened tea
~ 1 each zucchini and summer squash, sliced thin with a vegetable peeler or spiralized
~ 1/2 cup bell peppers of choice (I used four mini sweet bell peppers)
1. Place the oil, garlic, red pepper flakes, turmeric and curry powder in a medium size frying pan. Cook on low-medium heat until it becomes fragrant, stirring continually to keep the garlic from burning.
2. Add in the liquid, salt and peanut butter powder and stir to combine, adding more if needed. Raise heat to medium and get a gentle bubbling.
3. Toss in the veggies and stir to combine and coat. Cook until heated through, about 3-5 minutes.
Garnish with fresh parsley, serve immediately or cool and enjoy cold!