Hey guys! Happy Thursday, or Emilyday if you subscribe to it. :) How goes it? Things are going pretty well here. I finally got a good night’s sleep last night after a few nights of tossing and turning and random assaults by bugs (ick!) and it was glorious. I’m feeling quite rested and chipper. It helps, too, that the weather is phenomenal – sunny and about 75. I could deal with this all year round, that is for sure!
Anywho, as I mentioned on Monday, I had exciting plans for Tuesday night – making a yummy dinner for my friend Sarah and her husband Michael. Sarah has a great little blog that focuses on their adorable home. She’s super crafty, and just all around awesome. Sarah and her husband recently redid their kitchen and it is beautiful. I may have suggested this dinner date just to have a chance to use it! She has this amazing spice rack, and oh the granite counters that welcome hot pots!!
On the menu was a recipe by someone you may all know – the famous Mama Pea. While I have literally drooled over so many of her recipes in the past, I have never made any! Not one! So, when I saw her recent recipe for peanut noodles, I knew I had to try it out. (It was also the meal that Sarah, who is not only awesome - but pregnant, thought sounded good).
To save some prep time, I chopped all of the veggies and prepared the peanut sauce prior to my arrival at Sarah’s. I purchased and chopped my very first stalks of bok choy and a green bell pepper for the stir fry and placed them in a Tupperware along with the two cups of edamame. The sauce took a bit more time and lots of measuring.
Into the blender went ½ cup of light coconut milk, ½ cup fire roasted tomatoes, ¼ cup peanut butter, 3 tbsp low sodium soy sauce, 1 tbsp honey, the juice of one lime, 2 cloves of garlic, 2 tbsp of fresh ginger and a healthy squirt of sriracha. Man, was this sauce good. I had to keep myself from taking a straw to it while transferring to my trusty recycled marinara jar for transport.
Once I got to Sarah’s, the cooking was easy peasy (did you see what I did there in honor of Mama Pea?). Just heated up some water for the rice noodles and sautéed the veggies over medium with some olive oil spray.
Once everything was cooked, I just combined and poured the sauce over top. I did forget to pick up peanuts and left out the fresh cilantro knowing that it can be something of a polarizing flavor. :)
Because it was pretty hot on Tuesday, we opted to chill the noodles prior to consumption. That was a good call, I think. I’m sure that they would be delicious warm, too, however.
Everyone, including a somewhat skeptical and nervous Michael, loved the meal. We used ample amounts of sriracha (which I think will become a new household item for Sarah and Michael) and sat for a long time over a leisurely dinner. It was so nice. (Thanks, Sarah, for letting me invade your kitchen!)
I will definitely be making this recipe again – in fact, my mom requested it for the next time I come home! I think I may add some onion and perhaps broccoli, just because. My only complaint/problem was that the noodles got super clumpy. Any recommendations for how to prevent that?
3 comments:
I made that last week and it was really good. I didn't notice my noodles clumping. I think I used udon noodles instead of rice noodles. Don't know if that makes a difference.
Clumpy noodles....so NOT an issue! I loved the meal! But especially loved the company. It was a SUPER idea and come invade again soon! ;)
You are such a good friend cooking for them! Sounds like an incredible meal!
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