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Homemade Chocolate Peanut Butter Cups
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Ingredients:
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1/2 Cup Carrots, shredded or grated+ Add to Shopping List |
1 Heaping Tbsp Garlic, minced+ Add to Shopping List |
1 Tbsp Fresh Ginger, minced+ Add to Shopping List |
1 Tbsp Rice Wine Vinegar+ Add to Shopping List |
2 Tbsp Tamari+ Add to Shopping List |
1 Tbsp White Miso or Tahini+ Add to Shopping List |
1 Tbsp Maple Syrup+ Add to Shopping List |
1 Cup Vegetable Broth+ Add to Shopping List |
4 Cups Water, or substitute broth+ Add to Shopping List |
1 Tbsp Sesame Seeds+ Add to Shopping List |
1/2 Tsp Salt+ Add to Shopping List |
1/4 Tsp Black Pepper+ Add to Shopping List |
1 Cup Edamame+ Add to Shopping List |
4 Green Onions, sliced+ Add to Shopping List |
1 Cup Snow Peas+ Add to Shopping List |
10 oz Package Chinese Noodles+ Add to Shopping List |
Sriracha, for topping, optional+ Add to Shopping List |
Directions:
- Bring a pot of water to a boil and cook the Chinese Noodles according to package instructions.
- Heat a large skillet or Dutch oven over medium heat. Add the carrots and sauté for 4-5 minutes. You can use oil to sauté the carrots otherwise add a splash of vegetable broth.
- Add the garlic and ginger and sauté for another 1-2 minutes.
- Add the remaining broth ingredients: rice wine vinegar, tamari, white miso or tahini, maple syrup, vegetable broth, water, sesame seeds, salt, and pepper. Bring to a boil then reduce the heat to simmer for 5 minutes.
- Add the edamame (pre-cooked if frozen), sliced green onion, and snow peas. Simmer for an additional 5 minutes or until the vegetables are tender.
- Spoon the noodles into bowl and ladle the hot soup on top. Add additional sesame seeds and sliced green onion on top. If you like spice, add 1-2 Tsp Sriracha and mix to combine into the soup.
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