This dish gets its distinctive flavor from Szechuan peppercorns, which have a mild, peppery heat. Expect to have about 1 cup extra sauce left over—it’s delicious served over brown rice.
- 2 tsp. peanut oil
- 3 cloves garlic, minced (1 Tbs.)
- 1 tsp. ground Szechuan peppercorns
- 3 medium carrots, grated (2 cups)
- 1 12-oz. pkg. soy crumbles, such as Yves Meatless Ground
- 3 Tbs. creamy peanut butter
- 2 Tbs. low-sodium soy sauce
- 1 Tbs. white miso paste
- 1 tsp. sugar
- 1 Tbs. balsamic vinegar
- 1 8-oz. pkg. soba noodles
- 4 green onions, thinly sliced (1/2 cup)
- 1/3 cup chopped toasted cashews
1. Heat oil in large skillet over medium heat. Add garlic and Szechuan pepper, and cook 1 to 2 minutes. Stir in carrots, and cook 3 minutes more. Add soy crumbles, and cook 3 minutes.
2. Whisk together peanut butter, soy sauce, miso, sugar, and 1 cup hot water in medium bowl. Pour into skillet, and stir well. Bring to a simmer, and cook 3 to 4 minutes. Add balsamic vinegar, and set aside.
3. Meanwhile, cook noodles according to package directions. Drain noodles, and place in large bowl. Toss with 2 cups sauce, and sprinkle with green onions and cashews. Serve hot.
- Calories: 421
- Carbohydrate Content: 60 g
- Fat Content: 12 g
- Fiber Content: 9 g
- Protein Content: 21 g
- Saturated Fat Content: 2 g
- Sodium Content: 616 mg
- Sugar Content: 7 g