SEND (PEANUT) NOODS
This is a MUST MAKE
Happy Thursday! A quick newsletter this week, for a quick and easy recipe! While much of the country is looking at freezing or below freezing (!!!) temperatures, we’re focusing on a warm, comforting bowl of peanutty, tangy, spicy-as-you-want-em noodles.
PEANUT NOODLES WITH PORK
AU: At its core, this is the perfect pantry meal–all you need are the noodles and the peanut sauce. The sauce, which can be made in the dregs of a peanut butter jar, is comprised of peanut butter (chunky or creamy!), fish sauce, soy sauce, lime juice/zest, and sesame oil. Mix them all together with some water, and you’ve got an instant peanut sauce that you will want to eat on EVERYTHING from grilled chicken or pork, to shrimp, veggies, or tofu. It is *chef’s kiss* as they say!
PSA FOR THE WEEK: If you do nothing else, just MAKE 👏 THIS 👏 SAUCE 👏
EK: This is the best way that I know of the use up and celebrate the last little bits of peanut butter in the jar. And, if peanut butter isn’t your thing, this would be amazeballs with Tahini. And BTW, how about some happy applause for that gorg photo! Well done AU!!
AU: Aww thanks, EK! Now, if you’d like to make these peanut noodles a full-fledged meal, I’ve taken the liberty of doing that for you. Any noodles will do–quick cooking ramen or rice noodles are great, but if you have thick chewy udon or thin spaghetti, they’ll work, too!
AU: While your noodles cook, simply brown some ground pork (or turkey/chicken), add some garlic, ginger, scallion whites and some red bell pepper. Then throw in some packaged broccoli slaw for a quick weeknight shortcut, because health. I like using the slaw, because it kind of disappears into the noodles (which may be helpful if you’re serving picky eaters), but you can add whatever veg you have on hand.
EK: I’ve always wondered what to do with that broccoli slaw—besides a mayo-dressed slaw—and I love that you are using it in peanut noodles!
AU: She’s not the prettiest belle at the ball without some green, but she sure is tasty! Just before serving, combine the noodles with the meat/veg and stir in that rich peanut sauce. Top with a smattering of scallion greens and any other fresh herbs you may have hanging around: cilantro and mint would be great. But I think Thai basil, holy basil, or opal basil would be unreal, too.
Then I like to spice it up with a generous drizzle of chili crisp and a squeeze of lime at the table. It’s peanutty comfort in a bowl!
