We are back in Flagstaff after an amazing trip that literally circumnavigated the globe, with 2 weeks in Australia and a week in Norway. I ate some amazing food, relaxed, and soaked in the experience. It was great to see Rob racing again both at Ultra-Trail Australia and Lofoten Ultra-Trail, and I feel so lucky to have been able to be a part of the experience. This trip was a celebration of the lighter and brighter moments of life with some mellow vacation time together after the racing focused on the simple things: the great outdoors, delicious food, and each other.
We have returned home to the hottest time of year in Flagstaff, and while other parts of the country would laugh at our top temps it is a bit of shock after the fresh, crisp, yet sunny conditions in Norway. It feels great to be back to catch up on the latest in our mountain home and get back on my favorite trails, albeit slowly! I have found myself both happy to get in the kitchen and in a bit of a lazy fog that I am blaming on jet lag. In keeping with my plan to share those go-to easy and quick dinners, I thought I would share this noodle dish I made this week. It really requires no cooking! Just a kettle full of hot water. The base ingredients here are all pantry staples for me and the veggies are what looked best at the store. Any raw veggies would do – you could buy then pre-cut to make your life even easier. I used store-bought baked tofu – it is a go-to convenience food for me (Wildwood is my favorite brand), but making your own is even more delicious. I love using this peanut sauce from Peter Berley’s Modern Vegetarian Kitchen as it requires no cooking like ones I have made in the past and is fresh and flavorful. The noodles are “rice sticks” from the Asian market – they are easily available online as well. This serves 2-4 people, for Rob and I this was dinner and lunch for both of us.
- 1/2 of a 16 oz package thin rice noodles (labeled “rice stick” where I buy them)
- 2 carrots grated
- 1 cucumber peeled and grated
- 4 radishes thinly sliced
- 2 bell peppers thinly sliced – I used red and orange
- 1 package baked tofu sliced
- 1 tablespoon light sesame oil
- 1/4 cup cilantro leaves for garnish
- 1-2 tablespoons toasted black sesame seeds
- 1 cup natural peanut butter
- 4 tablespoons maple syrup
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 small cloves garlic crushed
- 1 tablespoon minced ginger
- 1 heaping teaspoon cayenne pepper ( reduce if you don’t like spicy)
- 1/2 cup hot water
To make the peanut sauce:
- Put all the ingredients except water into a blender and combine. Add enough of the water to make the sauce a nice pourable consistency. Set aside!
For the noodle bowl:
- Place dry noodles in a large bowl, pour boiling water to completely submerge. Cover the bowl and let sit 10-15 minutes or until desired consistency.
- Drain, rinse with cold water, and return to bowl. Add sesame oil and combine. Cover and set aside until ready to use.
- Chop and grate desired veggies.
- Pour a few tablespoons of sauce in the bottom of bowl.
- Place noodles in bowl and top with veggies, finish off with more sauce, cilantro leaves, and sesame seeds.