The mountain of veggies on top of these noodles will make you feel virtuous AF (via healthy_ish)
I don't know about you, but every time I order Chinese food, I order sesame noodles. And every time I order sesame noodles, I find myself eating the leftovers for a week. And every time I eat sesame noodles for a week, I decide I can't bear the sight of a peanut butter- and soy sauce-drenched takeout container ever again.
This isn't your traditional gado-gado— an Indonesian preparation which typically involves a mix of cooked, raw, and fried vegetables, tofu, rice, and eggs topped with a spicy peanut sauce. Senior food editor's spin on the dish includes light-yet-satisfying rice noodles and buttery cashews that put the "ish" in "healthyish." All that, and a colorful array of vegetables to keep your nutritional bases covered.
The bulk of this recipe takes place in the blender, where you can pretty much riff as you go. I went heavy on the lime, chili, and cashews, but you could also lean into the soy sauce, ginger, or sugar. The trickiest step here is getting the noodles and the sauce to mingle. Don't try to dump the sauce on top of the pile of noodles in one go if you want to avoid the dish getting clumpy. Your best bet is to assemble each serving separately by spreading the thick sauce in the bowl before adding the noodles and the chopped vegetables. The variety of crisp, crunchy, lime juice-coated vegetables on top is what makes this a meal instead of just a starchy side dish.
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