Peanut Sauce Cold Noodle

This is one of my favorite hot weather food. It is super easy and you can use all kind of vegetable cooked or raw. I once served this at our house party and ask guests to fix their own plates. It was a big hit and kids friendly. Who can say no to Peanut Butter?!

INGREDIENTS

• 5 bundle of Buckwheat Noodles
• 1 box firm Tofu dice
  
• 2 Japanese Cucumber, slice or julienned (English cucumber will works, too)
  
• 1 Bell Pepper, julienned
• 1 bag Bean spout
  
• 1 Cauliflower
• 1 bundle of Asparagus
• Sesame seed
  

DIRECTIONS

1. Bring a large pot of water to boil, add noodles and return water to a boil. Cook for 6-8 mins until noodles is done; rinsing with cold water and drain well. (Angel hair pasta will works, too)
2. Bring another large pot of water to boil, boil Cauliflower until it's soft. Remove the Cauliflower from the boiling water and place in the ice bath. This will stop it from cooking. Remove from ice bath once it's cool down.
   
3. Boil Asparagus and bean sport as Cauliflower. (I use all different vegetable. Green bean taste very good, too!)
4. Place noodles and vegetable on a plate and add peanut sauce with sesame seed. Enjoy!

Peanut Sauce

• 1 cup Peanut butter
  
• 1 cup hot water
  
• 2 Tablespoon ginger
• 3 Tablespoon soy sauce
• 2 Tablespoon sugar
• 2 Tablespoon vinegar
  
• 2 Tablespoon sesame oil
• Salt and Pepper (optional)

Add everything into food processor and mix until it's smooth. Add more water if the sauce is too tick. Serve room temperature or cold.

Thai Yellow Curry

INGREDIENTS

• 2 tablespoons Coconut oil
• 2 tablespoon Yellow Curry paste
• 1 Carrot
  
• 1 Califlower
  
• 1 (14 oz) package cubed firm Tofu
• 1 Red Bell Pepper
  
• 1 lb Green Bean
  
• 1 tablespoon Suger
  
• 2 tablespoon Soy Sauce
• 2 Tablespoon Liquid Aminos (or Soy Sauce)
  
• 1 teaspoon Turmeric power (optional)
• 1 can Coconut mike (7.6 oz)
• 1/2 cup water
  
• Salt and Pepper
  

DIRECTIONS

1. Heat the oil in a wok over high heat, and cook the curry paste for 1 minute.
   
2. Add tofu into the wok, cook 5 minutes, until evenly brown.
3. Mix in all the vegetable into the wok. Cook for10 mins.
4. Stir in all the sauces, water and coconut milk. Continue cooking until vegetable soften. About another 15 mins.
   
5. Serve over the cooked rice.

Japanese Vegetable Stew

INGREDIENTS

• 1 carrot, peeled and cut
• 1 white carrot "Daucus", peeled and cut in odd-shaped pieces
• 2 piece lotus root, peeled and roll cut
• A few mushrooms, preferably shiitake
• 1 block of yam cake "konnyaku" (about 12 oz.)
• 1 tablespoon vegetable oil
• 3/4 cup water
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 2 tablespoon sake
• Salts and Pepper
  
• sesame seed (optioal)
• sesame oil (optinal)
  

DIRECTIONS

1. Heat stir fry pan and dry roast yam cake for 5 mins. (This will help to release water from the yam cake).
2. Add oil into frying pan and cook for 1 mins, than add all the vegetable.
3. Stir fry for a few more minutes. Pour in the stock, soy sauce, sugar and sake.
4. Stir the mixture. Reduce the heat to medium-low.
   
5. Cook, covered, until the vegetables are tender. (About 15 mins)
   
6. Serve stew with rice. Top with sasame seed and oil.