Peanut butter noodles
This family dinner was another attempt at using peanut sauce to lure my peanut-butter-loving kids to a new dish.
With the salmonella scare, it seemed like a good time to try a homemade peanut sauce instead of a storebought one. The FDA is still saying jarred peanut butter is OK to eat, but if you're worried about buying even the jars, it's easy to make your own peanut butter -- here's Alton Brown's recipe.
I started with a recipe for Spicy Peanut Sesame Noodles from the latest edition of Joy of Cooking, but I figured it might be too spicy...
so I cut way back on the chili oil and left out the called-for 1 to 3 seeded and chopped serranos. I also left out the dark soy sauce; it probably adds a depth of flavor, but what family wants to invest even in an extra bottle of a different soy sauce for one recipe these days? I also cut down on the salt.
The resulting sauce was nicely balanced, and the adults could (and did) add a dash of chili oil to theirs alone.
The kids gave this a pretty lukewarm reception. At least they ate the plain noodles. We liked it a little warm this time of year, but in summer, this would be a great dish to serve cold at a picnic.
Not-so-spicy Peanut Sesame Noodles
Serves 4 as a main course
1 cup unsalted peanut butter (I used natural)
1/4 cup rice vinegar or white vinegar
3 tablespoons light soy sauce
1 garlic clove, chopped
1 1/2 tablespoons honey
1/2 teaspoon salt
1/4 cup toasted sesame oil plus 2 teaspoons (divided use)
1 teaspoon chili oil
1/2 cup freshly brewed black tea
1 pound Chinese egg noodles or spaghetti
1 cucumber, peeled and shaved into ribbons (optional)
1/4 cup chopped cilantro, for garnish (optional)
Coarsely chopped peanuts, for garnish (optional)
Combine all ingredients except the 2 teaspoons toasted sesame oil and the pasta in a blender and process until smooth. Cook the pasta in a large pot of boiling water until soft. Drain in a colander and rinse under cold water until cool.
Toss pasta thoroughly with the 2 teaspoons toasted sesame oil. Place in a serving dish and top with the sauce, stirring together gently. Garnish with cucumbers, cilantro, and/or peanuts, as desired.
--Adapted from "Joy of Cooking," by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. Nutritional analysis by registered dietitian Jodie Shield.
Per serving (based on 6): 664 calories, 22 grams protein, 35 grams fat, 6 grams saturated fat, 71 grams carbohydrate, 6 grams fiber, 0 milligrams cholesterol, 862 milligrams sodium
(Photo by me)
Categories: Dinner Together, Food and Recipes
Comments
Mmmm ... peanut butter sauce. That''s enough to entiuce me away from the disgusting chicken box discussion over there.
That recipe seems awfully complicated.. Of course I am constitutionally unable to follow recipes anyway.
I usually make mine by adding stuff until it seems done. (One of the few times I taste anything while cooking). Plain peanut butter (just peanuts and salt)
Seasoned rice vinegar
Cayenne powder
White pepper powder
That's the basics. Chopped chives or scallion tops on top is nice too. I guess mine is a simple version of yours but with white pepper. I hadn't thought of garlic. Adding cucumber to the noodles lightens it up.
I use untoasted unfiltered sesame oil sometimes. The toasted version has too strong a taste. The unfiltered raw oil has a nice sesame taste. Another good spice addition is Chinese five spice powder, a well known combo. Beware, like curry all C5SP is different in composition, although basically the same spices (cinnamon, star anise, anise, cloves and ginger). It's an amazing traditional blend that I use in everything from cocoa, soups, to duck and poultry marinade. Yes, cocoa. Add some to pure cocoa powder and some sweetener and you have a morning flavor sensation.
I must try the C5SP in cocoa. That sounds very interesting.
Posted by: Owl Meat Gravy II - Space Monkey Odyssey | February 11, 2009 2:57 PM
That's not the weirdest thing I've done with cocoa. I had a can of pumpkin in my cupboard forever so I opened it and experimented. Cocoa plus a teaspoon of pumpkin and pumpkin pie spice mix or just cinnamon was actually really good, like chocolate pumpkin pie.
This winter I made big batches of tea by shredding a granny smith apple into a pot of water and adding apple pie or pumpkin pie spice mix and maybe more cinnamon. It's like really aromatic and just a little sweet, more like tea than apple cider.
Yes I do have a domestic side.
My GF thinks my kitchen looks like a laboratory. It does.
Posted by: Owl Meat Gravy II - Space Monkey Odyssey | February 12, 2009 1:21 AM
I think it's great you also added a link for folks to make their own peanut butter. I recently started making my own, and I never realized how really easy it is. And it tastes so much better (and doesn't seperate!). I would suggest double-roasting the peanuts, though. It's pretty cool how easy it all comes together!
Posted by: Annelies | February 12, 2009 5:51 PM