Lotusland Linguini — Winter

I have made this recipe a few times and it always seems to satisfy. The abundance of brightly coloured veggies are appealing to the eye and the tummy, and I can't seem to get enough of the sauce. I often offer it in different incarnations to my toddler who will eat the veggies alone, or dip them into the sauce, or sometimes want just the noodles and sauce. This dish can be eaten warm or cold, and makes great leftovers.


  • 1 454 g pkg brown rice linguine noodles (or try spaghetti squash)
  • 1 Tbsp sesame oil
  • 1 pound firm tofu, cubed (optional)
  • 1 yellow onion, julienned
  • 2 carrots, half moon slices
  • 1 large red pepper cut into 1/2-inch triangles
  • 1 bunch broccoli, florets and stem sliced
  • 4 ounces snow peas, ends trimmed
  • 4 heads baby bok choy, leaves separated
  • 2 bunches scallions, 1-inch long slices

Sauce Ingredients—makes 3/4 cup sauce:

  • 2 garlic cloves, minced
  • 1 Tbsp peeled ginger, minced
  • 2 Tbsp honey
  • 1/4 cup minced cilantro leaves
  • Juice and zest of 1 lime
  • 1 Tbsp sambal oelek (an Asian hot chili sauce)
  • 1/4 cup smooth, natural peanut/cashew/almond butter
  • 1/4 cup soy sauce, or wheat free tamari
  • 2 Tbsp rice wine vinegar
  • 1 can coconut milk (optional)

Sauce Directions:

In the bowl of a food processor or blender, add all of the ingredients from the garlic through to the sambal oelek. Blend until smooth. Add the remaining ingredients, blend and season to taste.  For a rich creamier option add 1 can of coconut milk to the above sauce and mix well.

Heat a large pot of water for cooking the pasta. In a small pot, gently heat the sauce with optional coconut milk. Begin cooking the noodles when you start the stir-fry as they will take about the same amount of time.

Heat a wok over medium-high heat. Add half the oil, and just before it starts to smoke, add the tofu. Stir-fry until it is golden brown. Remove from wok. Add the remaining oil. Stir-fry the onions until translucent and then add the remaining vegetables in order of their cooking times, beginning with the carrots and ending with the snow peas, bok choy and scallions. Season lightly with salt and pepper. Continue stirring and tossing the vegetables, keeping them crisp and brightly coloured. If they start to stick, add a splash of water and cover briefly.

Toss the drained noodles with a splash of sesame oil. Toss the noodles with the veggies, tofu, and creamy coconut peanut sauce. Garnish with crushed peanuts or cashes, freshly chopped cilantro, and lime wedges.


Taken from the Rebar: Modern Food Cookbook