Creamy Thai Cabbage Noodles

Creamy, Thai Cabbage Noodles

Serves: 3

Ingredients

• 1 small head of white cabbage (about 2 pounds)
• 1 large carrot, shredded or finely julienned
• 2 green onion stalks, chopped
• 2 Tbsp. cilantro chopped fine
• 1/4 Medium onion thinly sliced
• Udon noodles, cooked from package directions and set aside
~ for the sauce
• 1/3 cup smooth peanut butter ( 83 g)
• 1 can light coconut milk (14 oz.)
• juice of ½ lime
• 1"  fresh ginger, rough chopped
• 2 clove garlic
• 2 Tbsp. Sugar( more or less to taste, I like it sweet)
• 1 tsp white vinegar
• 1 Thai chili, 
• 1 tsp curry powder
• 1 tsp tamari 
~ for garnish
• chopped peanuts and sliced green onion

Method

1. Start by making your sauce. Add all ingredients to a blender and blend until smooth. Transfer to a sauce pan and heat on LOW until warm, stirring occasionally. The sauce will thicken a bit as it heats. 
2. Remove the core of the cabbage and slice it into "noodles" about ½" thick. Rinse well after slicing. Transfer to a pot, with the carrots and COVER and heat on medium-low, stirring often. Add water by the Tbsp. if need to prevent browning. You don't need to add too much water, as the cabbage will leak its own juices.
3. While the cabbage and carrots are cooking, cut your onions, scallions.
4. When the cabbage is tender, drain off as much water as you can and add the carrots and onions. Remove from heat, add the onion and let sit with the lid on for a few minutes.
5. Add the sauce to the cabbage and toss with the noodles
6. Serve with chopped peanuts and some extra green onion slices and the cilantro.