Tuesday, January 31, 2012

Emily's Awesome Peanut Noodles


These noodles are not in any way authentic. It's my version of a Thai peanut noodle dish... except I've borrowed elements of Vietnamese and Japanese food to make it. So... fusion peanut noodles.

Noodles (mix all this together):
1/2 box (1/2 lb) angel hair or thin spaghetti, cooked al dente, drained
1/4 cup peanut butter
1/4 cup watered down vinegar-- about 1 part vinegar, 3 parts water
about 3 Tbs sugar
4 cloves minced garlic
soy sauce maybe 3 Tbs

Sorry, I never measure anything :( Just taste it and add more of whatever flavor you're missing. If it's too sour, add more PB and sugar. Too bland, add more garlic or vinegar or soy. Too salty? Don't worry because you're going to be adding a bunch of stuff to the noodles.

  • Eggs: Beat three eggs with rice vinegar, sugar and salt to taste. About 1 Tbs vinegar, 1 Tbs sugar, dash salt. Cook this mixture like an omelet, then slice into strips. Or just scramble the eggs.
  • Fresh pickles: Thinly slice 1 cucumber and marinate for an hour in vinegar, sugar and water.
  • Shredded Cabbage: Just shred maybe 1/2 cup or more depending on how much you like cabbage.
  • Chicken: Bake three small chicken breast halves, seasoned with salt and pepper. Let cool and shred.
  • Green onion: Chop finely.

Makes 4 big bowls.
Eat warm, room temp or cold! Tastes good the next day too :)


Survival Jones said...

Emily, these look delicious, I might try them and cost them as a budget dish in my budget food posts. I am always on the look out for neat recipes.

Moody Foodie said...

Thanks! I find this dish to be a great way to stretch ingredients. It's quite healthful too!

Dimi said...

nice work ;)

Family Travellers said...

I stumbled across this blog close to midnight and I curse you because the pictures of all your food looks so good I now have to eat a midnight snack:)