Peanut Thai Noodle Soup Bowl

Another guest recipe from mom!


I found this recipe originally on My Recipes and set out to adapt it for gluten-free and WFPB.  Using fresh ginger root, garlic and herbs is the key to the flavor.  I usually double the “soup” part of the recipe.  

Ingredients

Servings:  Makes 2 entrée size servings or 4 side servings

The “soup” part:

  • 1 tbs. minced peeled fresh ginger
  • 4 garlic cloves, minced
  • 3½ cups (one shelf-stable pack) vegetable stock (I use Kitchen Basics or Pacific brand)
  • 2½ tbs. lower-sodium soy sauce

Fresh Vegetables in your bowl:

  • 1 cup matchstick-cut carrots
  • 1 red bell pepper, thinly sliced and cut into 1 ½ inch pieces
  • 1 small English cucumber (about 2 cups), halved lengthwise and thinly sliced
  • 5 tablespoons chopped fresh herb mix (I usually use cilantro unless I can harvest basil from my garden)
  • 6 tablespoons chopped unsalted, dry-roasted peanuts (this is the best part!)
  • Sriracha sauce to taste

The “ramen” noodle part:

  • 8 ounces gluten-free spaghetti—I like the Tinkyada Pasta Joy Brown Rice Spaghetti as it does not get mushy.

Directions

1. Prep all of the vegetables, garlic, and ginger.

2

2. Cook the spaghetti noodles according to package directions and drain.  

3. While the spaghetti is cooking, heat the ginger and garlic in a small amount of water or stock in a medium saucepan until softened, about 1-2 minutes.  Add the stock and soy sauce, bring to a boil.  Reduce heat to simmer for about 10 minutes.

To serve:

Place the spaghetti noodles into bowls and top with vegetables.  Ladle the hot stock soup over the spaghetti and vegetables.  Top with chopped fresh herbs, peanuts and Sriracha sauce.

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