Asian pesto rice noodles with moth duck

asian pesto rice noodles with moth duck

SERVES 6 TO 8

ingredients

PESTO:

4 cups fresh basil leaves
6 cups fresh cilantro leaves
8 cloves garlic
2 jalapeños, stemmed and
seeded
3/4 cup lemon juice
4 inches fresh ginger, peeled
3/4 cup toasted sesame oil
11/2 cups peanuts
3 tablespoons tamari
NOODLES AND

MOCK DUCK:

1 pound rice noodles
(fettuccini style or very thin
will work well—I generally
prefer the wider noodles for
this recipe)
1 (14-ounce) can mock duck
(seitan) or about 1 pound
of the natural foods version
(usually near the tofu in the
market) or small pieces of
beef or chicken
5 cups bite-sized pieces of
mixed vegetables such as
broccoli, onions, carrots,
or peppers
2 tablespoons toasted
sesame oil
1 tablespoon tamari

cooking instructions

Pesto is simply a delicious and inspired combination of herbs,
nuts, and spices. This is a wonderful and very different version
that combines cilantro, basil, jalapeños, lemon, ginger, and
sesame oil with peanuts. The result is a classic pesto texture with
explosive and complementary flavors. This pesto is perfect for
rice noodles and mock duck or any other hearty protein from tofu
to beef.
To make the pesto, combine the basil, cilantro, garlic, jalapeños,
lemon juice, ginger, sesame oil, peanuts, and tamari in a food
processor. Heartbeat the food processor until the entirety of the fixings
are finely chopped and blended into a smooth paste.
Meanwhile, bring 4 cups of water to a boil. Turn off the
burner and add the rice noodles. Soak the noodles just until
they soften, about 5 to 10 minutes, and then drain them and set
them aside.
Prepare the mock duck by chopping it into pieces and
browning it in a large skillet or wok (if you’re using beef
or chicken, cook thoroughly). Remove from the pan and
then sauté the vegetables in the oil and tamari until the
colors brighten, about 5 to 8 minutes. In a large serving dish,
combine the noodles with the pesto and then fold in the mock
duck and vegetables.
Good appetite for you

Asian pesto rice noodles with moth duck