My friend Brooke and I were enjoying a lovely lunch at Jimmy John’s (salt and vinegar chips on the vegetarian, I’m like yes) discussing the finer points of life, the impending birth of her sure-to-be adorable Valentine’s baby, and oh, yeah, how annoying it can be to make meat based meals. Chicken particularly requires just too much effort some days. First you buy, then often have to freeze, then you have to know at least a day ahead of time that you want to start defrosting it, then it’s probably still 1/2 frozen, then you freeze your hands off trying to clean off nasty stuff, then you have to sanitize everything, then you have to be completely paranoid that it’s completely cooked through. ICK. Thank God, most days, my darling husband will immediately start on the chicken while I’m doing other parts of the recipe, because he knows that I hate it. #yesiknowhowgoodihaveit #spoiled
I have a thing for peanut noodles, and we actually made another recipe this week that was freaking awesome that will also be shared shortly. In the meantime, this version was also pretty darn delicious and chock full of veggies. My only change is that next time I would increase the peanut butter and decrease the water slightly to add a little more body to the sauce which is reflected below. The original version had chicken, and well, that didn’t quite happen for reasons aforementioned, but I don’t think either of us missed it!
Spicy Peanut Noodles
- 5 Tbsp. soy sauce
- 1 Tbsp. water
- 1/4 cup creamy peanut butter
- 2 Tbsp. sesame oil
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. minced fresh ginger
- 1/2 Tbsp. honey
- 1 clove garlic, minced
- 1 tsp. sugar
- 1 minced serrano chile, seeds and ribs removed
- 1/3 cup peanuts
- 1 cup julienned red and yellow pepper
- 1 cup shredded carrots
- 1 cup shredded zucchini, squeezed in a paper towel to remove excess moisture
- 1/2 cup finely chopped broccoli
- 1/2 cup chopped green onions
- 8 oz. cooked soba noodles or linguine
- 2-3 Tbsp. minced fresh basil
- 2-3 Tbsp. minced fresh cilantro
- crushed red pepper flakes, to taste
Combine all the dressing ingredients, except peanuts, in a food processor and puree until smooth. Add the peanuts, and pulse a few times until coarsely chopped. Season with salt and crushed red pepper flakes to taste.
Combine all the salad ingredients in a large bowl. Add the dressing to the salad ingredients, and toss to combine.
Top with cilantro and basil before serving.
Very slightly adapted recipe discovered at Pink Parsley