Thursday, October 14, 2010

peanut noodles

We had Brad's family over for dinner this weekend to finish off the last of Carter's birthday celebration.  I love having them over but, it gets a bit stressful for me when it comes to developing a menu.  We have a few that don't eat red meat, several non-vegetable lovers, those that don't like spicy and kids that all hardly eat but, they all hardly eat different things.  I came up with a menu this time that I feel had likable components for everyone.  It was based on the cool fall weather and then out of no where an 80+ degree day and I was back to the drawing board.  A mix of asian flavored beef and chicken kebabs were the basis and then a few simple sides.  My sesame peanut noodles that I make are packed with fresh crispy and crunchy vegetable such as cucumbers, carrots, bell peppers and snap peas.  I knew that would not go over well so, I found a more tame version that focused on noodles and peanut butter.  This was a kid friendly dish and made a ton of left overs.  The next day I browned some ground turkey meat in some teriyaki sauce and stir fried it with the noodles and some vegetables for another quick meal.  I think that is what is great about this recipe.  It is a good basic foundation that can be served as is or dressed up with additional ingredients to give it a new more complex twist.

peanut noodles
adapted: allrecipes
  • 1/2 cup chicken broth
  • 1 1/2 tablespoons grated fresh ginger
  • 3 tablespoons soy sauce
  • 3 tablespoons peanut butter
  • 1 1/2 tablespoons honey
  • 1 teaspoons hot chile paste
  • 3 cloves garlic, minced
  • 8 ounces spaghetti or udon noodles
  • 1/4 cup chopped green onions
  • 1/4 cup chopped peanut
  • 1 tablespoon sesame seeds
  1. Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
  2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions, peanuts and sesame seeds. 
  3. Serve warm or room temperature.

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