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Category: Main Course
Peanutty Noodles - TastyPlanner.com
Chef: Janenb
I’ve had this clipping for a couple of years, but finally decide to put it online and give it a try. Wow! Made it tonight and it’s fantastic! I diced 4 boneless chicken breasts and gave them a quick stir fry before starting the other ingredients. Added them at the end after the carrots. Would add some red pepper flakes and chopped peanuts to top next time.
Recipe Source: Pioneer Press newspaper, fr...
Ingredients
1 lb. Pasta
olive oil
2 peeled carrots
2 tsp grated fresh ginger
3 Cloves Garlic
1 cup chicken broth
1/2 cup peanut butter
1/4 cup low sodium soy sauce
2 tbsp rice vinegar
1 tsp chili garlic sauce or a few shots of Tabasco
1/4 tsp salt
1 lb snow peas
Instructions
Put the pasta water on to boil. While the pasta is cooking, shave the carrots lengthwise into thin strips using a vegatable peeler and set aside. Heat 1 tsp olive oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth, peanut butter, soy sauce, rice vinegar, chili sause and salt and stir until well-blended. Reduce heat and simmer 7 minutes, stirring occasionally. Remove from heat and keep warm.
Meanwhile, heat 2 tsp oil in a large nonstick skillet over med-high heat. Add snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, snow peas and pasta in a large bowl. Toss well. Serve warm or at room temperature.
Can add leftover chicken, pork or beef. Broccoli is a good substitute for the snow peas.
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Recipe Comments
Made this with an additional 2 tbsp dark sesame oil in the sauce, and some added green onions and cilantro for garnish. It was very good although the sauce was a little thick/pasty in texture – maybe needs additional chicken broth, or less cook time?
Didn’t have fresh ginger, so used ground, other than that followed the recipe exactly. My kids were not big fans, nor was I. Tried adding some cilantro which was an improvement. Sauce neede less peanut butter and more soy. Dark sesame oil probably would have helped, too. This recipe is a good idea, but needs tweaking.
