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Current Recipe: Lotusland Linguine

Description: A filling & nourishing dinner. Vegetarian, gluten & dairy free

  • 1 x recipe peanut sauce (from a jar or see other recipe)
  • 1 lb (450g) linguine noodles (use rice noodles for gluten free)
  • 1 tbsp (14mL) peanut or vegetable oil
  • 1 yellow onion, julienned
  • 2 carrots, half moon slices
  • 1 large red pepper, 1/2" triangles
  • 1 bunch broccoli, florets and stem slices
  • 4 oz (120g) snow peas
  • 4 heads baby bok choy, leaves separated
  • 2 bunch scallions, 1-inch long slices
  • sesame oil

Heat a large pot of water for cooking the pasta. In a small pot, gently heat the peanut sauce, adding a bit of stock or water to thin, if necessary.

Begin cooking the noodles when you start the stir-fry as they will take about the same amount of time. Have a colander reading in the sink for draining the pasta.

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

Toss the drained noodles with a splash of sesame oil. Divide the noodles among serving plates, top with vegetables and drizzle with warm peanut sauce. Garnish with crushed peanuts, freshly chopped cilantro and lime wedges, if desired.

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San-j Thai Peanut Sauce 296 ml1
Asian Family Pure Sesame Oil210 ml1
Planters Peanut Oil 400 ml1
Imported Sugar Snow Peas 200 g1
Bunch Carrots1 ea1
Baby Bok Choy 1 kg1
B.c. Hot House Red Peppers 1 kg1
Organic Yellow Onions 1 kg1
Tinkyada Pasta Joy Spirals (with rice bran)454 g1

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