Tuesday, October 13, 2009

Asian Noodles and Peanut Sauce

I have been making this recipe for a long time, but for some reason, never have gotten it from my Cooking Light Cookbook to the food blog! Again, I have adapted it for my own needs. . It is a huge hit with ALL the kids and me and Peter too!

8 oz. uncooked Udon or spaghetti noodles
6 Tbls. Water
1/4 cup peanut butter
2 Tbls. brown sugar
2 Tbls. low-sodium (or not) soy sauce
2 Tbls. rice vinegar
1 1/2 tsp. minced peeled fresh ginger
1 1/2 tsp. sesame oil.
1/2 tsp. cornstarch
1/2 tsp. chile paste with garlic
2 garlic cloves, minced
2 cups snow peas
1 red pepper chopped
1 cup shredded carrot
3 chicken breasts, diced

Cook chicken breasts dice and set aside. Bring water to a boil and cook noodles according to package directions, drain. Stir fry peppers, and carrots for 3 minutes until soft set aside.

Combine 6 tablespoons of water, and next 7 ingredients and chile paste if desired and garlic in a small sauce pan. Stir with a wisk until blended. Bring mixture to a boil and cook for 1 minute stirring constantly.

Combine noodles, peanut sauce, peas, carrots and peppers and chicken all together in a large bowl and toss to coat.


Padma Sundara said...

We made this recipe tonight and are thoroughly enjoying it.

I think next time, we'll use a micoplane for the ginger and the garlic, as we're not the best mincers.

Oh, I added 1/4 chopped jalapeno, as we like heat, but it really didn't add much.

Next time, I think I'll also chop some peanuts to put on top.

All in all, GREAT recipe! Love it.

The Grant Family said...

Just tried it tonight. Mmmmm...good! It's a keeper :)

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