Peanut Long Life Noodles with Green Beans and Thai Basil

Ingredients

2 cloves garlic, divided

½ ounce ginger

8 ounces green beans

1 red bell pepper

¼ ounce Thai basil

1 cup shredded carrots

1 pound long life noodles

2 tablespoons peanut butter

1 packet Sriracha hot sauce

4 packets soy sauce

1 tablespoon sesame seeds

Directions

Bring a medium pot of water to a boil over high heat. Mince garlic. Trim and discard skin of ginger and mince. Rinse remaining produce. Trim ends of green beans and halve on a diagonal. Thinly slice bell pepper lengthwise, discarding seeds. Tear Thai basil leaves into bitesize pieces, discarding stems.

Heat 1 tablespoon canola oil in a large pan over medium heat. When oil is shimmering, add carrots, green beans, bell pepper, and ½ of garlic and toss to coat. Increase heat to medium high and cook, stirring, until tender, 4-5 minutes. Remove pan from heat. Taste and add salt and pepper as needed. Set aside.

While vegetables sauté, add salt generously to pot of boiling water. Stir in long life noodles and cook until al dente, 2-3 minutes. Drain and rinse under cold water for 30 seconds to stop cooking. Return to pot, off heat.

While long life noodles cook, whisk together peanut butter, as much Sriracha as desired, soy sauce, ginger, remaining garlic, and 3-4 tablespoons hot water in a medium bowl until smooth (see Recipe Tip).

Add peanut sauce to pot with long life noodles over medium heat and toss to coat. Stir in sautéed vegetables and cook until warmed through, about 1 minute more.

Garnish long life noodles with Thai basil and sesame seeds. Enjoy some casual good luck with your dinner.