Fragrant Rice Noodles With Vegetables
|Lime juice||2 Tablespoon|
|Fresh lime juice||2 Tablespoon|
|Freshly grated lime peel||1 Tablespoon|
|Peanut butter||1⁄2 Cup (8 tbs) (Preferably Smooth)|
|Brown sugar||2 Teaspoon|
|Vegetable stock||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced or pressed|
|Rice noodles/Linguini if rice noodles are unavailable||6 Ounce (1/4-Inch-Wide)|
|Leeks||2 , well rinsed|
|Yellow squash||2 Small|
|Vegetable oil||3 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
In a covered pot, bring the water to a rapid boil.
Combine the sauce ingredients and mix them by hand or puree them in a blender until smooth.
When the water boils, add the noodles and cook for 3 to 5 minutes, until just tender.
Drain, rinse briefly under cool water, drain again, and set aside.
Cut the leeks, zucchini, and yellow squash into sticks 5 to 6 inches long and 1/4 to 1/2 inch wide.
Heat the oil in a wok or large skillet.
Stir-fry the leek sticks on medium-high heat for 2 to 3 minutes.
Add the zucchini and yellow squash and continue to stir-fry for about 3 to 4 minutes, until the vegetables are just tender.
To prevent scorching or sticking, add about 1/4 cup water while stir-frying.
Add the noodles and the sauce and toss well until heated through.
Serve at once.