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.