Mother Africa Peanut Noodles

Ingredients

• 1 tbsp olive oil
• 1/2 tsp cumin seeds
• 1/2 whole white onion (diced)
• 1 medium carrot (chopped)
• 1 whole celery rib (diced)
• 1 clove garlic (minced)
• 1 whole plum tomato (chopped)
• 1 whole bird's eye chile (seeded and minced)
• 2 tbsp tomato paste
• 1 whole bay leaf
• 4 cup vegetable stock
• 1 cup peanut butter (unsweetened creamy)
• 1 tsp kosher salt
• 2 tbsp fresh lemon juice
• 1/4 cup cilantro (chopped)
• 1 lb udon noodles
• 1 tbsp olive oil
• 1 cup carrot (julienned)
• 1/2 cup onion (thinly sliced)
• 2 cup Mother Africa Peanut Sauce (warmed)
• 1/2 tsp kosher salt
• 1 cup edamame (shelled, boiled in salted water for 5 minutes)
• 1/2 cup cilantro leaves
• 1/2 cup Thai basil leaves

Instructions

1. 1

   Make the Mother Africa peanut sauce: Heat 1 tbsp olive oil in a large pot over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.

2. 2

   Add diced white onion, chopped carrot, and diced celery rib. Sauté for 5-7 minutes until vegetables begin to soften.

3. 3

   Stir in minced garlic, chopped plum tomato, and minced bird's eye chile. Cook for 2 minutes until fragrant.

4. 4

   Add tomato paste and bay leaf, stirring well to combine. Cook for 1 minute.

5. 5

   Pour in 4 cups vegetable stock and bring to a simmer. Add 1 cup peanut butter, stirring until fully incorporated. Simmer for 15-20 minutes, stirring occasionally.

6. 6

   Season the sauce with 1 tsp kosher salt and 2 tbsp fresh lemon juice. Taste and adjust salt as needed. Stir in 1/4 cup chopped cilantro. Remove bay leaf and keep sauce warm.

7. 7

   Cook the udon noodles according to package directions. Drain and set aside.

8. 8

   In a separate large pan, heat 1 tbsp olive oil over medium-high heat. Add julienned carrot and thinly sliced onion. Sauté for 3-4 minutes until tender-crisp.

9. 9

   Add the cooked udon noodles to the pan with vegetables. Pour in 2 cups of the warmed Mother Africa peanut sauce and toss to coat evenly. Season with kosher salt to taste.

10. 10

    Divide noodles among serving bowls. Top each bowl with 1/4 cup boiled edamame, 2 tbsp cilantro leaves, and 2 tbsp Thai basil leaves. Serve immediately.

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