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!
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!
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.
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.
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!
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.
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. : )
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!
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.
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 .
Thanks for all the feedback. I think I'll try this one over the weekend. :-)
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.
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?
Here you go...enjoy!
* Exported from MasterCook *
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
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
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
"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
Thanks Deanna! You are the best!!!!Have a great day!
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!!!
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.
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.
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.
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?
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.
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.
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!!!
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!
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!!!!!!
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.
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!!!)
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.
Beth - LOL! Talk about having your strategies all mapped out!
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!!!!
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