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22Ingredients
30Minutes
780Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. dry pasta (your choice, gluten-free if you desire)
- 4 cups vegetable stock (I use water & bouillon cubes)
- 6 cloves garlic (– sliced thin)
- 1 cup peas
- 1 red bell pepper (– sliced thin)
- 2 jalapenos (– seeded & diced)
- 6 lime leaves (keffir, – sliced, or a tsp of grated lime zest)
- 1 cup carrots (– grated, and extra for garnish)
- 1 cup purple cabbage (– sliced or chopped, and extra for garnish)
- 1 Tbsp. tamarind paste (or 1/4 cup orange juice mixed with 2 tablespoons lime juice & a few shakes of vegan, or other Worcestershire sauce)
- 1 Tbsp. sambal oelek (or sriracha or other chili paste or 1 TBS of crushed red pepper)
- 1 Tbsp. sesame oil (toasted, or regular)
- 1 Tbsp. soy sauce
- 1 Tbsp. fish sauce (or – if vegan – a 2nd TBS soy sauce)
- 1 Tbsp. fresh ginger (minced, I used jarred)
- 3 Tbsp. peanut butter
- carrots (optional)
- peanuts (optional)
- cashews (optional)
- fresh lime juice (optional)
- chopped cilantro (optional)
- purple cabbage (optional)
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NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories780Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol |
| Sodium1680mg70% |
| Potassium1020mg29% |
| Protein28g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate116g39% |
| Dietary Fiber11g44% |
| Sugars18g |
| Vitamin A210% |
| Vitamin C150% |
| Calcium10% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(8)
Zoe Louise Thomson 5 years ago
Quick, simple, delicious. I tend to stray from the recipe slightly and in different ways every time I make it but always good results! Such a quick cook time makes it a knock together favourite too
Karen 6 years ago
I love this recipe. It’s one of my go-to meals. I do add shredded chicken (cooked in my Instant Pot). YUMMO!😋
Mark 6 years ago
I was really excited about this recipe. I am trying to eat vegan, and thought all the ingredients in this sounded fantastic. But this was without a doubt the worst meal I've cooked in years. I gave it two stars because I am certain I messed this up. So my mistakes must be worth at least two of the stars. Here were the problems:
1) The gluten free past absorbed ALL of the broth and turned into wads of clumped up goo despite the stirring as directed. I wound up adding more broth but it couldn't be salvaged. I strongly recommend preparing the pasta separately. If there are any tips out there on this, I'd love to hear them but this is not a one pot meal as far as I can tell.
2) There was very little flavor despite all the wonderful ingredients. Again, I assume this is because of the pasta. It seemed to absorb everything. The only taste was a little peanut flavor and a smidge of heat.