For the second time in the past year, I made creamy peanut noodles.
I cooked it with my friend Naomi, who was staying over night with me because we had a 20-mile training run the following day. It made for decent carb-loading fare. Nothing I'd want to eat on a weekly or even monthly basis.
I made it again last night because it's so simple and healthy. But I ended up emptying the bowl in the garbage. And even Ben said he didn't need a second helping.
I'm sharing this recipe, but I suggest you skip it.
3 comments:
Brady - sounds disappointing!
I'll share my recipe with you:
1 package noodles - any non-rice Asian-ish noodle will do (but you can use thick spaghetti or linguine in a pinch) -- cook according to directions on package, toss with 1 tsp olive oil to avoid sticking, keep warm
For peanut butter sauce:
1 slightly larger than golf-ball sized scoop of peanut butter (I use crunchy for more texture)
1 clove of garlic, crushed
1/4-1/2 tsp red chili flakes (to your heat liking)
1/2 tsp powdered ginger (or if using raw - an equal amount to the fresh garlic)
2-4 TBS soy sauce
1 TBS rice vinegar (or 1 TBS regular vinegar with heaping 1/2 tsp sugar)
1/4 c hot water (use left over from pasta water - it'll be starchy)
Blend above ingredients until completely incorporated. Should coat the back of a spoon and not be too runny. Add more peanut butter if too thin, add more soy sauce and vinegar if too thick. Taste - adjust seasoning to your liking.
Toss sauce with noodles and top with matchstick cucumbers, green onions, crushed peanuts. Shredded chicken goes well too.
Let me know if you try them!
** Sorry, olive oil should be SESAME oil
Sad. That sounded really good. I'll have to try the above recipe though!
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