Corn and Cauliflower Noodles in Peanut Sauce
adapted from Big Vegan by Robin Asbell
6 tablespoons soy sauce
6 tablespoons natural peanut butter
3 tablespoons rice vinegar
3 tablespoons brown sugar
2 tablespoons canola oil
2 cups corn, fresh or frozen
2 yellow squash, sliced in 1/4” slices
1 head cauliflower, sliced in florets
6 green onions, sliced diagonally
2 tablespoons finely grated ginger
3 garlic cloves, peeled and crushed
1 teaspoon crushed red pepper flakes
12 ounces dried whole wheat angel hair pasta
1/3 cup roasted peanuts, chopped
Salt and pepper
Heat oven to 375°. Place squash and cauliflower in a shallow baking dish. Drizzle with 2 tablespoons canola oil, and season with salt and pepper. Bake until golden and caramelized, about 15 minutes for the squash and 25 minutes for the cauliflower. Set aside.
In a small saucepan, combine the soy sauce, peanut butter, rice vinegar, and brown sugar. Stir until smooth. Set aside.
Bring a large pot of water to a boil. Cook the pasta according to the directions. Drain and set aside.
Heat a large skillet over medium high heat. Add the corn, cauliflower, squash, ginger, and garlic, and sauté briefly, 1 to 2 minutes. Add most of the scallions (save some for garnish), the pepper flakes, and the noodles. Cover with the sauce, and toss to combine. Garnish with chopped peanuts and green onions. Enjoy immediately, and then again later!