I bought the new Ellie Krieger (of Food Network fame) cookbook, The Food You Crave, a few weeks ago and have earmarked at least every other recipe in the book. I’m always looking for lighter dishes for my lunches, and her recipe for Noodles with Lime Peanut Sauce was calling my name. The sugar snap peas that I had in the fridge were, unfortunately, no good by the time that I was ready to make this. I went with broccoli only, because that’s what I had, but you could probably add carrots or red peppers for a more colorful dish.
I have to say that I found this dish somewhat bland for my taste. Maybe it was because I used agave nectar in place of the brown sugar? Or maybe it was because I used buckwheat noodles instead of whole wheat? If I make these noodles again, I’ll probably use full sodium soy sauce, add more red pepper flakes and ginger, add some chili sauce or oil, and throw in a clove of garlic or two to bump up the flavor. My search for the perfect peanut noodles continues…
adapted from The Food You Crave by Ellie Krieger
Ingredients
12 oz. spinach linguine or whole wheat spaghetti (I used buckwheat noodles)
2 cups broccoli florets
2 cups snow peas, ends trimmed
2 cups sugar snap peas, ends trimmed
1/2 cup unsalted or lightly salted peanuts
1/2 cup peanut butter (creamy natural)
3/4 cup low sodium soy sauce
1/4 cup water
2 Tbsp. rice vinegar
2 Tbsp. lime juice, freshly squeezed
1 scallion, sliced into pieces
3/4 inch piece of ginger, peeled and grated finely
2 Tbsp. agave nectar (or brown sugar)
1/4 tsp. red pepper flakes
Directions
1. Cook the noodles according to package directions. Drain and rinse under cold water.
2. While the noodles cook, put the broccoli in a steamer basket in a pot of boiling water and steam for 3 minutes. Add both kinds of peas and steam for 2 more minutes. If you’re not a fan of tender crisp vegetables, steam everything for a few minutes longer.
3. Toast the peanuts in a small skillet, stirring frequently, over medium hight heat for 3-5 minutes, or until you can smell the scent of peanuts in the air. Set aside to cool.
4. Prepare the sauce by pureeing the soy sauce, peanut butter, water, vinegar, agave nectar or brown sugar, lime juice, scallion, ginger, and red pepper. You can do this with an immersion blender in a deep, narrow container or in a food processor or blender.
5. Immediately before serving, toss 3/4 cup of the peanut sauce with the noodles. Divide the noodles into 6 portions. Top with the broccoli/pea mix and drizzle with remaining sauce. Coarsely chop the peanuts and sprinkle over the top. If you want added heat, sprinkle some red pepper flakes on top. Serve.
Posted in Food, Main Dishes, Whole Grain | 1 Comment »
You have to use garlic chili paste to this dish and it will much better. http://www.earthy.com/Chili_Garlic_Sauce__18_oz_P487.cfm
posted: January 21st, 2009 at 10:31 am