|(I can't wait for the food photography session at Fitbloggin)|
1 package of spaghetti or linguine (break in half if needed to fit them in the pot)
4 cups vegetable broth
2 cloves garlic or one big squeeze of garlic paste (I love garlic in a tube)
1 large knob of ginger, peeled (don't cut up because you'll fish it out before serving)
2 large carrots, peeled and cut in to 2 inch sections and cut in to thick strips
1 large red bell pepper cut in to strips
2 scallions cut in to 2 inch pieces
1/2 cup of dry roasted peanuts
2 T peanut butter (I used chunky because that's what we have on hand)
1 T brown sugar
1 T soy sauce
1 T fish sauce (can be omitted for vegan version)
1 T tamarind paste
1 t red pepper flakes
squeeze of lime juice (I used a few dashes of my trusty TrueLime shaker)
Conventional: In a large pot over medium high heat, lay your dry noodles on the bottom, covering them with the vegetables and other ingredients. Add the vegetable broth, making sure that the noodles are covered. Bring liquid to a boil, reduce heat, and cook for 8-9 minutes, until the noodles are tender. Stir frequently to made sure the noodles are not sticking together. The sauce will thicken upon standing. Spoon in to bowls, garnish with chopped peanuts, cilantro and a squeeze of lime.
Pressure cooker: Layer all of the ingredients as above, making sure the noodles are covered by the vegetable broth. Lock lid in place and set for low pressure for 7 minutes. When timer goes off, quick release the pressure.
Note: The vegetables are not crispy when cooked in the pressure cooker. The whole dish is very soft, so that wasn't a bad thing. If you want crisp vegetables, make your strips very thin and put them in to briefly cook after the pressure is released. They will warm up while the sauce thickes.
Update: I added a splash of rice vinegar to the cold noodles this morning. Awesome! This would be a great addition for the hot noodles, too, but add before serving, not before cooking.