This linguine pasta with peanut sauce and Asian vegetables recipe comes from the Re-Bar cookbook. I have altered it only slightly. Re-Bar is one of my favorite vegetarian restaurants in Victoria, B.C. and I use their cookbook quite often. Some of the recipes are a little bit fancy but not hard to make. I wanted to try this mostly because of the peanut sauce recipe attached to it. I make a killer Thai peanut sauce. I’m practically addicted to it. So it was going to be tough competition. But Re-Bar pulled through – did I ever really doubt they would? – and I now have another peanut sauce recipe I enjoy just as much. This one is thinner than my own recipe, but it still sticks well to the noodles. My kids liked it too, and my husband swooned. Thumbs up!

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The peanut sauce, linguine and stir-fry

Lotus Land Linguine

1 x recipe peanut sauce (to follow)

1 lb linguine noodles

1Tbsp olive oil

1 yellow onion, chopped

2 carrots, chopped

1 large red pepper, chopped

1 bunch broccoli florets and stem slices

4 oz snow peas

4 heads baby bok choy, chopped

2 bunch scallions, chopped

sesame oil

Yum!

Re-Bar Peanut Sauce

1/4 cup smooth, natural peanut butter

2 garlic cloves

1 Tbsp minced ginger

2 Tbsp honey

1/4 cup cilantro leaves, chopped

juice of one lime

1 Tbsp sesame oil

1 tsp sambal oelek (I didn’t have any so I omitted it and it was fine)

1/4 cup tamari

2 Tbsp rice wine vinegar (I used plain rice vinegar and it was fine)

coconut milk (optional)

Directions for Peanut Sauce:

Add all ingredients to a food processor or blender. Add desired amount of coconut milk, as desired to adjust consistency. Warm on low heat before serving. According to the cookbook, this makes a great dip for salad rolls (Mm! Must try!) and tastes great tossed with any noodles and veggies. Feel free to play around with the proportions, although I didn’t and thought this was a very nicely balanced sauce. No flavour stood out over the rest.

Directions for Lotus Land Linguine:

Prepare peanut sauce first. Set aside or heat on low in a small pot.

Heat a large pot of water for cooking the pasta. Begin cooking the noodles when you stat the stir-fry as they will take about the same amount of time. Have a colander ready in the sink for draining the pasta.

Heat a wok over medium-high heat. Add olive oil and just before it starts to smoke, add the onion and a pinch of sea salt. Stir fry the onion until translucent and then add remaining vegetables in order of their cooking times. Season lightly with salt and pepper. Continue stirring and tossing the veggies keeping them crisp and brightly coloured. If they start to stick, add a splash of water and cover them briefly.

Toss the drained noodles with a splash of sesame oil. Divide the noodles among serving plates, top with vegetables and drizzle with warm peanut sauce. Garnish with crushed peanuts, lime wedges and minced cilantro, if desired.

Serves 4-6

Linked up at Fight Back Friday at Food Renegade, Food on Fridays at Ann Kroeker, Foodie Friday at Designs by Gollum, Friday Food at Momtrends, I’m Lovin’ It Friday at Tidy Mom, Food Revolution Friday at Notes from the Cookie Jar

If you have a vegetarian recipe or vegetarian-related food post I encourage you to participate in my linky. Vegan or vegetarian dishes or desserts are welcome. Dairy and eggs are fine, just no meat. I respect everyone’s choice to eat meat, but I would like to keep my blog meat free. Many thanks. To learn more about why I became a vegetarian or why I choose to raise my children vegetarian please click on my links. Happy eating!

P.S. I’m trying out different linkys. This one was supposed to have pictures but it didn’t work. Next week I will have a photo option for everyone.

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22 Responses to “Vegetarian Foodie Fridays: Lotus Land Linguine”

  1. #1 ButterYum Says:

    May 28, 2010 at 1:43 am
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    May 28, 2010 at 9:54 am
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