I made a yummy dinner tonight, with help from this Rachael Ray recipe.
Boil up some NOODLES. Rachel suggests whole wheat spaghetti- I used Japanese buckwheat noodles. Doesn’t really matter.
When the noodles are just about ready, toss in a couple handfuls of trimmed SNOW PEAS, and cover the pot again, just to steam them fast.
In another pan, make the sauce. You can eyeball the amounts. The amounts listed below will make enough sauce to dress about 3 servings of noodles.
Fry up some GARLIC & GINGER until slightly browned.
Add a big whop of PEANUT BUTTER (2 tablespoons), stir til it melts.
Add the same amount of SESAME OIL (2 tablespoons) and stir til it emulsifies.
Add SOY SAUCE (4 tablespoons) and HONEY (2 tablespoons) and stir again.
Lower the heat a bit so the honey doesn’t burn.
Grab the snowpeas out of the noodle pot to keep them seperate, if you feel anal. Leave em in if you don’t care.
Rinse the noodles & snow peas under cool water & drain. At this point, I pulled out the snow peas to keep them seperate & plain, but you don’t need to.
Dump noodles (and snowpeas, if you want) into the sauce & stir to coat.
Sprinkle with GREEN ONIONS, TOASTED SESAME SEEDS, or CHOPPED PEANUTS if you have ’em. If you don’t, big whup.
I served these Saucy Noodo with President’s Choice Chicken Tikka Masala (for a sort of pan-continental thing, to help our dinner feel “diverse”), and a can of corn corn corn quickly pan-seared with garlic, green onion, & salt-n-pepa.
Rating: yes. Thanks, Rachael.