Wednesday, April 14, 2010

Asian Peanut Noodles, Stirfry

If you are feeding a hungry crowd, you might consider adding some chicken to the meal, cooked any way you like.

Asian Peanut Noodles
adapted from AllRecipes
8-12 oz spaghetti noodles, or other Asian noodles
1/2 c chicken or vegetable broth
1 1/2 T minced fresh ginger
3 T soy sauce
1 1/2 T honey
1/4 t cayenne pepper
3 T peanut butter
3 cloves garlic, minced
1 1/2 t cornstarch
3 green onions, chopped
1/4 c peanuts, chopped (optional)

Cook noodles according to package directions, drain. Meanwhile, combine broth, ginger, soy sauce, honey, cayenne, and peanut butter in a medium saucepan. Cook over medium heat until peanut butter melts and is heated through. Mix together cornstarch with a splash of water. Stir into peanut butter mixture and heat until it thickens. Add noodles and toss to coat. Garnish with green onions and peanuts.

3 c assorted vegetables, chopped (I'll be using little tidbits from what I have in the fridge, plus 1 zucchini and a handful of bean sprouts)
1 t oil
sauce: soy, teriyaki, or other Asian sauce

In a large pan, stir fry veggies until tender. Drizzle lightly with your favorite sauce. Taste and adjust seasoning if necessary.

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