A one-dish meal, spiced with chili peppers and served over noodles.

　　

Ingredients

6 servings

　　2 tablespoons cornstarch

　　1 cup light coconut milk

　　1/4 cup jarred Thai peanut satay sauce

　　Juice of 1 lime

　　2 tablespoons natural granulated sugar

　　3 to 4 ounces fine rice noodles or bean-thread noodles

　　1 tablespoon olive oil

　　1 medium onion, finely chopped

　　3 cloves garlic, minced

　　3 cups bite-sized broccoli florets

　　3 cups bite-sized cauliflower florets

　　2 cups fresh slender green beans, trimmed and cut in half (see Note)

　　1 large red bell pepper, cut into narrow strips

　　1 to 2 fresh chilies, to taste, seeded and minced, or dried hot red pepper flakes to taste

　　1 cup water

　　

Garnishes (optional)

Chopped peanuts

　　Sliced scallions

　　

Step 1

To make the sauce, combine the cornstarch with just enough water to dissolve in a medium-sized mixing bowl. Whisk until completely dissolved. Add the coconut milk, peanut sauce, lime juice, and sugar, and whisk together until smooth. Set aside.

　　

Step 2

Cook the noodles according to package directions until al dente, then drain and cut into shorter lengths.

　　

Step 3

While the noodles are cooking, heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.

　　

Step 4

Layer the broccoli, cauliflower, green beans, bell pepper, and chilies in the pot without stirring them in. Pour in about 1 cup water. Bring to a rapid simmer (you’ll hear it rather than see it), then lower the heat. Cover and cook for 8 to 10 minutes, or until all the vegetables are tender-crisp.

　　

Step 5

Add the sauce to the soup pot and stir everything together well. Bring to a gentle simmer and cook for 5 to 10 minutes longer, uncovered, or until the sauce has thickened and the vegetables are just a bit more done than tender-crisp.

　　

Step 6

Place a small amount of noodles in the bottom of each serving bowl and ladle some of the stew over them. If you wish, garnish with chopped peanuts, sliced scallions, or both.

　　

Nutrition Information

Step 7

Per serving:

　　

Step 8

Calories: 208

　　

Step 9

Total fat: 8g

　　

Step 10

Protein: 5g

　　

Step 11

Fiber: 5g

　　

Step 12

Carbohydrate: 33g

　　

Step 13

Cholesterol: 0mg

　　

Step 14

Sodium: 62mg

　　Cooks' Note

　　If fresh slender green beans are unavailable, substitute frozen. Try Cascadian Farms organic petite whole green beans for a nice effect.

　　Vegan Soups and Hearty Stews for All Seasons