Hot Pink Noodles
(or Noodles with Beet Greens and Tofu or Garbanzos)
Ingredients
1 package of noodles (quick cooking Asian noodles are best for this recipe)
1 bunch beet greens (2 cups chopped) [any greens will work, but the beet greens will make the noodles PINK!]
1/2 - 2 cups cooked garbanzos or 1 package of tofu
canola oil
1/4 cup natural peanut butter
2 T organic sugar
(or Noodles with Beet Greens and Tofu or Garbanzos)
Ingredients
1 package of noodles (quick cooking Asian noodles are best for this recipe)
1 bunch beet greens (2 cups chopped) [any greens will work, but the beet greens will make the noodles PINK!]
1/2 - 2 cups cooked garbanzos or 1 package of tofu
canola oil
1/4 cup natural peanut butter
2 T organic sugar
1/3 cup lime juice
1/4 cup Bragg's or other soy sauce
pinch red pepper flakes
To make
Fill a large pot with water, and place it over high heat to
boil. Wash, then chop or tear the beet greens into bite-sized pieces.
To make the sauce, combine the peanut butter, sugar,
lime juice, Bragg's, and red pepper flakes in a bowl.
By now your water should be boiling. Add
the noodles and greens -- you may need to stagger depending on the type
of greens and noodles. You want them to be finished cooking at the
same time. For the noodles I generally use, they take 5-6 minutes,
which is about the same time that I use for the beet greens.
Once they are cooked, drain the greens and noodles in a strainer, and
return to the pot. Add the sauce,
and toss to coat the greens and noodles.
Add the tofu or garbanzos, and gently toss. Serve the hot pink noodles immediately, and refrigerate any
left-overs.
Enjoy!
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