Wednesday, July 15, 2009

CEiMB - Aromatic Noodles with Lime Peanut Sauce


This week's recipe for our Craving Ellie group was chosen by MrsBethORama at Supplicious and it sounded really good so I was excited to make it. Be sure to check out her blog and see how hers turned out.
I went swimsuit shopping on my way home from work. Is there anyone alive to who loves to swimsuit shop? They were almost sold out so I came home suitless. Not naked, but suitless. That means more shopping on Saturday!

Is it just me, or does anyone else feel that it is just really difficult to find a good breast anymore? Chicken of course. They are either so big that you need a wheelbarrow to get them in from your car to the kitchen, or they are dry and tasteless. The yankee and I grilled a few breasts the other evening so I thought I would chop one up and add it tonight in this wonderful asian inspired dish.
I put the whole wheat noodles on to boil. I slightly roasted the peanuts. I cooked the broccoli and snow peas. I made the sauce minus the onion. Now, I'm not sure, but I'm thinking my sauce did not turn out just right. When you make a peanut sauce, is it supposed to stick to the roof of your mouth? Precisely. That was my first clue that something was amiss. Then, I look around, raise one eyebrow, and there is the dry... ish chicken that I have chopped up right before my eyes. I decide right then and there to try the peanut sauce as a dip. That dry chick just loved it. I got so into dipping the chicken pieces into the dip that I almost forgot to save some for the noodles!

All joking aside, I was alone for dinner tonight as the yankee is at his camera class. Not a photography class, a camera class. I loved this dish, would definitely make it again, and I can't wait for Chandler to try it when he gets home. It will be his supper (we pronounce that suppah here in the south, for those of you who prefer to call yours dinner).

Great pick this week!!
Aromatic Noodles with Lime Peanut Sauce
Ingredients
3/4 pound spinach linguine or whole-wheat spaghetti
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts
Directions
Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.
Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.

13 comments:

Leslie said...

Peggy, this looks amazingly delicious! Did you hear me slapping my forehead when I realized this recipe was THIS week's CEiMB? Thanks for the wake up call!

Marthe said...

Oh no, what happened to your sauce?? Mine was delicious and so easy to make too!!!

Jen said...

Looks great Peggy! I am glad you liked the sauce. My didn't stick to the roof of my mouth, but I did think it was a little peanut buttery. I will definitely be making this dish again though!

applecrumbles said...

I think I lost my last comment? Hmm..try it again.
Looks great! I didn't think we would like this dish but was pleasantly surprised.
As for the "breast" comment...I was wondering "where is she going with this and will the men understand"... then I read more.
Good post.

Craving Ellie in My Belly said...

This was so yummy. I wonder what happened to your sauce - maybe your PB was thicker than normal.

Chicken sounds great with this. If I had make this for dinner instead of lunch I would have added some for Nick. He gets cranky if there is no meat protein in our dinners.

You may want to try brining your chicken breasts for a few hours, that should help keep them juicier.

pinkstripes said...

Swimsuit shopping is the worst. Especially when you're still pasty white from the winter. ugh.

The noodles sound delicious and is something I would definitely make and love.

Craving Ellie in My Belly said...

"who loves to swimsuit shop?"

105lb, 20 something girls who are 5'10"+, with long legs and c cup - other than that, no one.

Totally fell you about the chicken breast thing. I've been more and more purchasing whole roasters and cutting them up as of late and have been pleased with the departure in quality from the standard pre-cut stuff. It's a pain in the arse but worth it if you will eat all the other parts/make stock out of the carcass.

--nick/imafoodblog.com

Jessica said...

Funny post, Peggy! It looks so delicious, and I loved this pick, too. I love the idea of adding chicken to the noodles to round it out a bit.

farah said...

This looks great! I really liked this too :)
Btw, i hate, hate, hate, swimsuit shopping too!

Maria Salomon said...

I love the white plate against the black and white pinstriped cloth......I hope you win best pic!
Great dish!

Alyssa said...

Don't you just love dipping? Have you ever been to the melting pot?

You'd love that place if you like to dip.

Pamela said...

I thought my sauce was too thick and then realized I forgot to add the water she had listed in the recipe. It's so hard to concentrate some nights. Nice job! Glad you enjoyed it all.

TeaLady said...

This sounds good. Have you considered boneless thighs?? Chicken, of course. LOL