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By The Recipe: Peanut Butter Noodles

By on September 30, 2013

I haven’t been writing much mostly because I’ve been in a cooking-funk. Nothing has sparked my interest. Or busy schedules have been making it difficult to sit down to a meal together.

Now that our schedules have settled down, I seem to have more than enough meal options that not only am I able to cook, but that I actually want to cook.

The plan for tonight’s meal was soup. But really it would be better for tomorrow night. But then I found a pork shoulder roast on sale, and now it will be for tomorrow night. Pulled pork, in the crockpot. Perfect while I am getting ready to host my book club.

Back to the soup for tonight. But I have the chicken tenderloins in the fridge. I really shouldn’t leave them for too long.

This weekend we had friends visit. I heard about this great meal that her hubby had made. It was chicken. They love, LOVE, loved it. Asked her hubby what he did. Shake’n’Bake. For those not in North America, it’s a ready made breading/coating for your chicken.

Beloved is gone, sounds like the perfect meal for me and the little people.

But then frozen thin crust pizzas were on sale this week.

And so was spaghetti sauce.

The soup really would be better for Thursday night when I have Meet the CreatureTeacher night.

Chicken tenders it was. With a side of peanut butter noodles. Yum.

Now you know why I am hard pressed to do meal planning. I have a hard time focusing!

 

Peanut Butter Noodles

I think I originally found this recipe over at Allrecipes. Nonetheless, enjoy! My family loves them. And really, it couldn’t be easier!

1/2 Cup chicken broth
1 1/2 Tbsp minced fresh ginger root *deciding at the last minute to make this, I did not have ginger root. I used ground ginger instead. About a 1/4 tsp
3 Tbsp soy sauce
4 Tbsp peanut butter
1 1/2 Tbsp honey
2 tsp hot chile paste (optional)
3 cloves garlic, minced
8 oz Vermichelli
1/4 Cup chopped green onions
1/4 Cup chopped peanuts

Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.

Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.

 

Julie of By The Recipe says this about her food writing:

I’m not sure which came first: my sweet tooth, or my desire to bake.  Before I was a wife and a mother, I was a baker.  I love to bake.

Before kids, I wasn’t much of a cook. After kids, my cooking abilities improved, I guess because I needed to feed my family. Over the years I have come to enjoy cooking, almost as much as baking.  But let’s be honest, the best part of baking and cooking are the accolades of a great mouthful of food. That inspires me.

When I cook, I cook by the recipe. Almost always.

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