Noodles with Edamame and Peanut Suace

rice noodles
edamame
red cabbage
shallot
carrot
ginger
soy sauce
rice vinegar
peanut butter
sesame oil

Cook half a package of the noodles according to package. Remove to a colander and add sesame oil, one chopped shallot and about a cup of frozen edamame to the pot. Let it cook over medium heat for a few minutes until the edamame are cooked. Meanwhile, combine about 1/3 cup of peanut butter, 1/3 cup vinegar, a few tablespoons of soy sauce and 1/2 tablespoon of grated ginger. The sauce should be liquid enough to coat the noodles. Adjust ingredients as necessary. Remove the pot from the heat, and stir the noodles into the edamame along with 1/2 cup chopped cabbage and one grated carrot. Pour the sauce in and toss to coat. This is equally tasty served cold.

Thai Coconut Soup

vegetable stock
sesame oil
coconut milk
extra firm tofu
onion
carrot
shiitake mushrooms
ginger
garlic
lemongrass
lime
rice noodles
cilantro
peanuts

Heat sesame oil in a soup pot. Cube the tofu and fry it in sesame oil. Chop half an onion. When the tofu gets brown on the outside, add onion to the pot. Saute the onion for a few minutes. Add a chopped carrot to the pot and then add stock. Add grated ginger, 4 cloves of minced garlic, chopped mushrooms, and the juice of one lime. Cut the lemongrass into 1 inch pieces and add the the pot. Add a can of coconut milk and simmer. In another pot, cook the rice noodles. serve the soup over the noodles and garnish with cilantro, peanuts, and lime wedges.