Peanutty Noodles (from May 2000)

[Shirley Panek]

I have a question for anyone who's made this. I'm making this tonight, and am wondering about the "shaving" of the carrots. Is this on the bias? Are they supposed to be really thin, long strips? If so, aren't 2 carrots worth going to be a lot of carrots?

Any input would be great, because they sound delicious!

Thanks. http://www.cookinglight.com/bbs/smile.gif

[Carrie W]

Simply shredding (grating) the carrots should be fine. Also, if it seems like a lot to you, feel free to just add as much (or as little) as you see fit! Enjoy!

[Liz K]

I made the peanutty noodles 2 nights ago and am eating the leftovers for lunch. Grating the carrots worked for me (although it might be better to use big carrots, since grating the baby carrots can be bad for the fingers!)

I made the mistake of not breaking the noodles in half before boiling and it made it a little harder to serve/eat.

[Beth H]

I bought a bag of those shredded carrots and did not use a ton -- probably the equivalent of one carrot. I do not think it would impact the recipe at all if you reduced it.

[BethH]

I actually bought a bag of shredded carrots to use when making this but completely forgot to add them! It made no difference at all--they were still wonderful! Enjoy these noodles, they are super!

[JodiL]

I've been thinking about making the peanutty noodles since it received pretty good reviews. I just couldn't figure out if it was enough for a main dish, or if everyone's been serving it as a side? I sort of remember CL saying you could add chicken or shrimp which made me think it was more of a side dish. Has anyone enhanced the recipe that way? Thanks.

[Michele]

I think these are definitely hearty enough to be served as a main dish. Just be prepared - this recipe yields a huge volume. I was eating it for lunch and dinner for a week. : )

[Beth H]

I thought these were too rich-tasting to be served as a side, unless it was perhaps with a grilled shrimp. It definitely makes a lot!

[Shirley Panek]

Thanks for all your help.

I'd have to agree. This was definitely a large dish! I'd think you would have to have a lot of people to make this just a side dish, unless you like leftovers.

I added pork "threads" and it was good. Sort of Kung Pao-like.

I think next time I'll use shredded carrots. A little less time consuming than shaving them. I shaved on the bias for appearance, but it was still a lot of work, although just about right on the amount of carrots.

I didn't break the noodles either, and wished I had. http://www.cookinglight.com/bbs/smile.gif

[paula]

My husband can be difficult about eating meals without meat so I poached a large chicken breast in a mixture of approximately 1/2 cup chicken broth and 1/2 cup left over white wine. I shredded the chicken and mixed it into the noodles in the final step. We both enjoyed the dish, but I don't think the chicken added any flavor ( a little protein...). However, I didn't hear any mention of lack of meat http://www.cookinglight.com/bbs/smile.gif.

[JodiL]

Thanks for all the feedback. I think I'll try this one over the weekend. :-)

[Mary Ann]

I stir-fried some shrimp and added them separately to the first couple servings as a main dish. Then we had the remainder(without shrimp) as lunch-sized portions. The shrimp was a nice addition.

I also halved the recipe since there are just two of us.

[Kathy]

I wanted to make this for a picnic tonight but can't find the recipe. I would really appreciate if someone could download it. Thanks so much! Any other suggestions for a picnic?

[Deanna]

Here you go...enjoy!
* Exported from MasterCook *

Peanutty Noodles

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Entrees Vegetarian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 carrots -- peeled
1 tablespoon vegetable oil -- divided
2 teaspoons fresh ginger -- peeled and grated
3 garlic cloves -- minced
1 cup nonfat chicken broth -- reduced sodium
1/2 cup natural-style peanut butter (such as
Smucker's)
1/4 cup low sodium soy sauce
3 tablespoons rice or white wine vinegar
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon salt
Cooking spray
2 cups red bell pepper -- cut into strips
1 pound snow peas -- trimmed
8 cups hot cooked linguine -- (about 1 pound uncooked pasta)
1/2 cup fresh cilantro -- chopped

1. Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside.

2. Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm.

3. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature. Serving size: 1 cup

Source:
"Cooking Light Magazine, May 2000"

- - - - - - - - - - - - - - - - - - -

Per serving: 288 Calories (kcal); 9g Total Fat; (26% calories from fat); 12g Protein; 42g Carbohydrate; 0mg Cholesterol; 413mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 25062 26964 0 5555 0 0 0 0 0 2836 0

[Kathy]

Thanks Deanna! You are the best!!!!Have a great day!

[CrystalB]

I tried these noodles with guests and loved them (no leftovers!). I would like to make these ahead time and serve cold. For all of you that had leftovers, were they just as good cold??? Thanks for the feedback!!!

[karen w]

I made these several weeks ago for just my husband and I(my kids don't eat much yet-Toddlers!),so we had lots of leftovers. They were very good leftover, but I would serve them at room temp. or lightly(med-power) heat them in microwave to quickly bring them to room temp. More flavorful than if you served them straight from the fridge.

[RunnerKim]

I've made this a couple of times and always make enough for leftovers. I agree, I wouldn't eat it cold. I normally warm it up just a little in the microwave but not a lot.

Kim

[Beth]

I finally made these last week. My husband had seconds. The recipe says serve warm or room temp., so I think lightly to fully warmed, but not cold out of the fridge is probably best.

[MrsReber]

This sounds like an awesome recipe, but I don't know how to get my husband to try it. I sometimes have to keep him out of the kitchen while I cook so he can't see the ingredients I'm using. He swears that he can tell the difference if I use "light" or "low fat" anything- but that's only when he actually sees me use it! Does anyone else have this problem?

[CrystalB]

MrsReber- I have a similiar problem. My SO is not a "tryer". He loved these noodles and kept asking me what was in the sauce. I waited until after dinner to tell him! He never would have even tried them if he knew there was peanut butter in the sauce.

[MrsReber]

thanks Crystal. Maybe I'll have to chain him to the couch while I make dinner so he stays out of my kitchen! Sometimes, I make extra food just in case he doesn't like something! I think perhaps I won't tell him what I'm making until it is on his plate. He does try things, but not if he knows what's in it first! The noodles sound delicious. I can't pass on this one.

[karen w]

Don't ever tell my husband I said this about him!!!I must have been blessed. He will try anything and (almost everything!). He does not mind lightened versions of recipes. As a matter of fact he prefers their taste, and sometimes suggests ways to try to lighten them more. That's when I usually send him out of the kitchen, and remind him dinner has to have some flavor too it. Neither of us are overweight. If anything, just the opposite, but we both agree...we prefer the taste of lighter, fresher food! You really taste what you are eating. I'll stop preaching now, but for those of you who have husbands that won't try things or are not open minded about lighter cooking....It may sound harsh, but I would not prepare a second meal for him... just direct him to the water spiggot and the last crust of stale bread in the fridge! In all seriousness, I too love to please my husband when it comes to cooking, but I come from a family of 4 kids and a mother who drove herself crazy trying to please all of us all of the time. It's impossible and I am going to attempt not to do this with my family(my kids already are fussy!)As they get older they will each have one night a week to pick their meal, the other 2 night will be daddy's choice and chef's choice a.k.a. mom.
If one child does not like the other's pick's, I would not force them to eat it, but then no dessert etc... after dinner unless they at least try it or eat a little bit. We'll see how this plan fares in the next few years. It's always good to start out with a plan, though. Right??? Enough already. Boy do I have a big mouth!!!

[MrsReber]

Karen, my mom goes crazy trying to please all three of us and our respective spouses- my sister is vegetarian,my sister-in-law hates cheese, I one hate seafood and my brother-in-law is allergic to poultry. The poor woman. She makes the equivalent of four meals when we all get together! The only thing we can all agree on is marinara sauce and pasta! Good idea with the kids, though. Don't have any just yet, but we will. My husband is fussy if he sees the ingredients. I made a stir fry using sesame oil and he said it smelled funny, will he like it?, claims he never ate sesame oil before. I had to laugh as the bottle was open and I had used it about two weeks before! He just happened to sneak into the kitchen while I was cooking the stir fry! I will try the peanutty noodles. It's been on my mind for a couple of days. Wanted to make it last night, but didn't have the snow peas. If he doesn't like it, there's always grilled cheese!

[Susann]

OK, I can't resist adding my two sense concerning picky eaters. My husband is DEFINITELY one, but in his case, I think he just at some point decided that he doesn't like certain foods, so he won't try them. Ok, read on if you want to hear how sneaky I am...

He frequently laments that he does not like grits. I decided that there really is nothing to grits to really NOT like, so what did I do, you may ask (and here is the sneaky part!)? I cook grits and call it polenta. Let me tell you, he raves whenever I make a 'polenta' dish!!!!!! http://www.cookinglight.com/bbs/wink.gif

[lorilei]

I have to say that my husband was picky when we were first married.

He /thought/ he didn't like asparagus.
He /refused/ to touch anchovies.
He couldn't /bear/ to eat tofu.
and on and on...

It turns out that he hadn't eaten any of them in many years -- he was scarred by one or two bad dishes his mother made him eat back in the 70's (when tofu did pretty much suck! and asparagus was served gushy!)

All I had to do was prove that the foods weren't anything like he remembered them. Now he eats just about anything.

[MrsReber]

Susann, I told my husband your "polenta" story and he laughed just as much as I did! But I think we still need to keep the husbands away from the the bulletin boards (so we can poke fun at them!!!)

[Beth]

MrsReber, as an attorney, I'll tell you that when you have a tough case, you gotta sell what ya got:

Start by telling him there's a recipe you want to try, but it's really kind of rich and we probably shouldn't....well, we can't eat it too often. (Mention the PB if he'd like that and think it meant non-light, forget it if he'd think that's weird).

If he tends to read over the recipes, type it out with no nutritional info or reference to CL. Call them Thai/Oriental Noodles if PB will not sell.

Then, when you make it, keep the oil on the counter (even if you only use 1tsp - I used cooking spray for the veggies), PB too if he'll accept that. Focus on the production, not the "light", make a big fuss over it and push the stuff he'll like best.

My husband had these last week, and after I posted yesterday, I decided I was craving them and made them again. He said I could make them again "more often". Try 'em, and good luck...let us know how it goes.

[Natasha]

Beth - LOL! Talk about having your strategies all mapped out!

[Susann]

Beth-great strategies! Who knows, soon my husband may be eating beans, tomatoes, chicken on the bone, curry, cauliflour,seafood, and all the other foods that he won't even touch!! Thanks for the ideas.

PS-How funny is it that my husband, who NEVER pays attention when I am on the computer, just came in as I was typing this post!!!! http://www.cookinglight.com/bbs/biggrin.gif

[ellielk]

Susann, I used the same strategy with my husband. For years he didn't know he was eating lamb because he said HATED lamb. Right! I told him it was that 'different' cut of beef like I made the last time and he loved that. Turned out that his mom and dad used to tell the kids that they'd tried and didn't like foods that the parents didn't want to share; they'd fix the kids something else.

[MrsReber]

Thanks, Beth! I myself am a paralegal, so I can appreciate your case strategy! Probably try the noodles next week as we will be away for three days.

[Beth]

Just a tip: to keep the strategy efective, don't say what ain't so, just emphasize the part they want to hear. If they think you've tricked 'em, they may not even trust you with their old favorites!

[debj]

Loved the peanutty noodles. Will probably cut down on the peanut butter just a tiny bit. Beth, you are too funny. I'm fortunate that my husband (and three kiddos) will eat most anything and they love light food. Tofu is the only thing they can take or leave.

[MrsReber]

I am still dying to make these! I went to 2 stores and could not find any snow peas! What is going on?? I bought some frozen sugar snap peas and am thinking of using them as a substitute. Until then, I will still have this peanut butter craving.

[Beth]

Originally posted by MrsReber:
I am still dying to make these! I went to 2 stores and could not find any snow peas! What is going on?? I bought some frozen sugar snap peas and am thinking of using them as a substitute. Until then, I will still have this peanut butter craving.

In our grocery stores, snow peas are near the fresh herbs (especialy those sold in little plastic boxes), fresh ginger and other "specialty" produce. Ask if you can't find them since they are usually available year round now.

Also, I made these with the sno peas the first time, but the second time I made them with what I had available: broccoli, squash, green beans, -- anything you might add to a stir fry. Blanch or begin sauteing broccoli before adding the bell pepper so it won't be too hard an the pepper too soft. The snow peas are very good, but there's nothing essential about them.

[KateH]

I had a hard time finding snow peas, too. For some reason the grocery stores were all out of them (is everybody trying this recipe?!?!) They finally got some in yesterday and we tried this recipe for the first time.

My boyfriend and I like to rate meals with the same system that is used for used books and used records -- poor, fair, good, very good, very good plus, near mint, mint, new. New & mint are reserved for extraordinary dishes. Near mint is fairly rare... and the peanutty noodles were definitely near mint. We loved them! Thank you everyone for talking up this dish. So glad I tried it.

[BJennif]

Hi everyone--
MrsReber--I also had trouble finding snow peas and have used sugar snap peas twice now!! They are excellant! i wouldn't even look for snow peas next time I make them. I didn't even have many leftovers when I made it for the whole extended family--and I doubled it!!!!
Good Luck!! Jen

[JennyLiz]

I want to make this for dinner this week, but was wondering if anyone used frozen snow peas... Did you thaw them first or how did you handle them? jennyliz

[melisa]

Jenny Liz, I made this great dish and think that frozen asian veggies would work great. I also added a few chopped peanuts and sliced grilled chicken. Please note that this recipe serves 12! So after making a whole package of noodles, I reserved half. I did not alter the sauce ingrediant amounts as noodles tend to soak up much of the liquid. We loved it, enjoy!

Melissa

[Beth]

Re frozen snow peas: I would run some cold water over them if necessary to break them up and perhaps saute they just a little less than the pepper, but that depends somewhat on how cruchy you like your vegetables. I doubt I cooked my fresh snow peas or peppers a true 5 minutes.

We grilled a pork loin and are planning on making these again to go with the leftovers. Guess we'll have them once a week until we burn out. I'm also having a curry attack.

Anyone who likes these might want to check Capriel Pence's website (www.capriel.com) for her sesame noodle recipe. I have made it several times, but I cut back on the oil a bit, added veggies and such.

[This message has been edited by Beth (edited 07-26-2000).]

[MrsReber]

Beth- thanks for the tips about other veggies. We love broccoli and even have some growing in the garden. Well, I finally made the dish last night. It was so fast and easy, but I think I need more sauce! The noodles did seem to soak it right up. I halved the recipe since I wasn't sure if my husband would help me eat it. He had his heart set on hot dogs and beans for dinner so that's what he ate. He did keep looking at my plate and asking "what do you have??" He was also quite interested in the preparation, but I guess he had to satisfy his craving for hot dogs and beans. I had just gotten home from the gym and was in "healthy mode" so hot dogs were out of the question! There were some leftovers so I'm sure he'll give it a try for lunch. I think I need to spice it up some, though. I didn't have the garlic chili sauce and couldn't find it in the store so I used regular old hot sauce. The sugar snap peas were fine, too. I will try it again with broccoli- didn't think of that! I did find the section where the snow peas would be, but, as luck would have it, there were none. Just a label on the produce shelf. They don't even have any frozen ones! I do love snow peas and will snatch them up when I finally see them.

[Beth]

The first time I made the noodles, I found the sauce was too thick, but when I reread the recipe, it said to make it in a saucepan. I was using a skillet, and it reduced faster. My soy sauce was nearly empty, so I was a little short there too. I added more of the chicken broth. The second time, I used a small saucepan and was much gentler in reducing. I also was a little more generous with the chicken broth and soy sauce than the first time. The chili garlic sauce gives the noodles just a warm afterglow you don't really notice while eating them. If you like spicy food, they can definitely take more. I have also sprinkled mine with Penzey's Bangkok Seasoning as well as the cilantro.

Glad you got to try them. They beat beans and hot dogs in my book anyday. Have fun, and let us know if anything was left after lunch!

[Beth]

I mentioned Sesame Noodles from Capriel Pence earlier, and I came across my recipe today. I cannot vouch for whether this is true to the original or if I modified it when I copied it, but like the peanutty noodles, you can add veggies, meat, tofu, whatever suits you and serve warm or cold.

Combine:
1/4 cup vegetable oil (can be cut back)
2 T soy sauce
2 cloves garlic, minced
1 tsp. sesame oil
1 tsp. crushed red pepper (or to taste)

Toss dressing with 3/4 lb. dry Asian noodles or other flat pasta, cooked and drained. Serve warm or cold.

I do remember the original recipe called for pickled ginger on top, but I didn't care for it enough to use it again. The veg. oil can be reduced to 3 T without a problem. You could probably go to 1-2 T if you add a little chicken or veg. broth.

[Mhami]

Awhile back there was a thread asking if there could be a substitution for the Chili Garlic Sauce. I tried to access that thread and had no luck.

In a nut shell, can anyone tell me what the end result was? Can it be substituted with something else? I couldn't find the stuff at the store.

Thanks,

Marianne

[This message has been edited by Mhami (edited 07-26-2000).]

[Ohioan]

Mhami, can you get bean paste of any kind? Some are labeled just "bean paste," while others are called yellow, brown, or black bean paste. If you can get one of these and add crushed red pepper and minced garlic, diluted with a little sesame oil, you're in business.

If not, try about 3 parts soy sauce to 1 part each of sesame oil and minced garlic, plus about 1/2 part sugar, and then throw in some crushed red pepper (as much as you can stand and the heat of your red pepper warrants). It won't have the same thick consistency as the real stuff, but it may come close in flavor.

Or else, look online for the ingredients. Two good sources are: http://www.orientalpantry.com and http://www.gongshee.com

[Beth]

The Garlic Chili sauce I am using lists the following ingredients: red chili, water, sugar, garlic, vinegar, salt.

For the amount used in this recipe, I think you could just use a hot pepper sauce or some crushed dried red chilies and be a little generous in measuring you garlic - use an extra if they're on the small side.

You could possibly use a chili paste, but I would try no more than half the amount to start. I would not get into bean paste or added soy sauce and such. I think they flavor would be very different, at least from the sauce I am using.

[MrsReber]

Much better than dogs and beans! The husband hasn't tried them yet, though. I brought them for lunch for myself. I will make them again and try to slow the thickening by using a saucepan and adding a little more broth. I too used a skillet. And of course, two days after I made them, the store got in more snowpeas! Will definitely try them again and perhaps just add some red pepper to them for an extra kick. They were so easy to make I can see them becoming part of weeknight dinners.

[Ohioan]

On the subject of garlic chili sauce: The trouble is that there are so many ideas about what the thing actually is. In one cuisine, it'll be just the chili pepper, garlic, vinegar, etc., like the Indonesian sambal oelek (sp?). In another, it'll have a bean paste base like the one I described, for example the Korean kochujang (my favorite). I suppose what you have to do is decide which cuisine the recipe was originally written for, and then proceed accordingly. http://www.cookinglight.com/bbs/confused.gif

[Ohioan]

Hey, hey, I just noticed that I'm a member now! Whoopee! http://www.cookinglight.com/bbs/biggrin.gif

On the other hand, now I understand why I'm getting so little work done. This BB is addictive. http://www.cookinglight.com/bbs/wink.gif As are the smilies, obviously.

[Mhami]

Ohioan - That is interesting that you mentioned Indonesian sambal oelek because actually, this recipe reminded me of an Indonesian recipe. My Mom is from Holland where Indonesian cooking is very popular. So, I am very familiar with sambal oelek, although I also don't know how it is spelled http://www.cookinglight.com/bbs/smile.gif.

Thanks for the comparison as it gives me a better understanding of what chili garlic sauce actually is.

Marianne

[MrsReber]

This bb is very addictive! Can't get the smileys down yet, though. And I can relate to not getting any work done because of the bb!!! let's see.... http://www.cookinglight.com/bbs/wink.gif http://www.cookinglight.com/bbs/biggrin.gif


Ha Ha!! I did it! I got a smiley!! Very cool. I am in trouble now!

[This message has been edited by MrsReber (edited 07-27-2000).]

[Beth]

Originally posted by Ohioan:
On the subject of garlic chili sauce: The trouble is that there are so many ideas about what the thing actually is. In one cuisine, it'll be just the chili pepper, garlic, vinegar, etc., like the Indonesian sambal oelek (sp?). In another, it'll have a bean paste base like the one I described, for example the Korean kochujang (my favorite). I suppose what you have to do is decide which cuisine the recipe was originally written for, and then proceed accordingly. http://www.cookinglight.com/bbs/confused.gif

I'm sure you're right about many different versions. I am using a Thai sauce which is called Garlic Chili Sauce. Rocket scientist that I am, not, I looked no further. I bought it for something else, but it works great in this recipe (I just like more). Sounds like we have to have a peanutty noodle tasting when we have that convention someone once mentioned, or the CAYA party. I'd like to taste the difference, but even with a second fridge, I can only handle so many condiments! Thanks for the info.

Would you believe I am half Dutch with a Dutch sea captain in the lineage and none of the Indonesian influence on cuisine came through?



[This message has been edited by Beth (edited 07-28-2000).]

[Danielle]

I made the Peanutty Noodles last night. I liked them, but my husband didn't care for them. He's not a big fan of peanut butter (a detail that remained hidden until last night), so I don't think I'll be making them again. Overall, nice flavor. I would've liked to add a little more spice to them.

Funny thing is, I made the Thai-Style Pork stew a few weeks ago, and he really liked that, despite the fact it had peanut butter. Of course, he didn't know it had peanut butter in it until I told him...

[JennyLiz]

Danielle, how long have you known this man? I was married 10 years before my husband finally informed me he really doesn't like pasta?!! AAAArgh! BTW, I did learn early on that we're a two peanut butter family. Creamy for him, Chunky for me. (I actually buy natural style now too). Lets hope none of our kids have a peanut allergy!