Tag Archives: spicy

day 90: cooking it up/ spicy peanut butter noodles, a must do, it’s SO good!

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MY “PINTERESTING” TAKE:

“PINSPIRATION”, FROM PINTEREST:

Source: crumbblog.com via Karie on Pinterest

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Project: day 90: cooking it up/ spicy peanut butter noodles, a must do, it’s SO good!
• Difficulty rating (1=easiest, 5= way too hard!): 3 (Asian/ Thai/ Chinese food is a bit tricky to pull off… maybe it’s just all of the vegetable chopping, and the hot wok that makes it crazy!
• Would I do it again? oh yes. I absolutely love Thai food, peanut butter, and spice…. how can you go wrong!
• What I would do differently: I would actually add more peanut butter. You would get a hint of it in a bit once in a while, but I would like it a bit more! Other than that, nothing! 🙂
• Items used: recipe from: http://www.crumbblog.com/2011/06/desperation-dinners-spicy-peanut-butter-noodles.html

Spicy Peanut Butter Noodles
4.7 from 3 reviews
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Recipe type: Main Author: Isabelle Boucher (http://www.crumbblog.com) Serves: 4-6
This quick Asian-inspired noodle dish comes together in a flash. For a vegan-friendly version, substitute tofu for pork and omit the fish sauce.
Ingredients
1 lb Chinese stir fry or lo mein noodles
2 tbsp canola oil
2 cloves garlic, minced
3 tbsp grated fresh ginger
1 red hot chili pepper, finely minced (or 2 tsp red pepper flakes)
1 lb pork tenderloin, cut into thin strips
1 cup finely sliced red pepper
1 cup finely julienned carrots
1 cup shredded snow peas
1/4 cup natural peanut butter (chunky, if possible)
2 tbsp soy sauce
2 tbsp sesame oil
1 tbsp fish sauce
1 tbsp rice wine vinegar
1/2 cup hot water
1/2 cup chopped green onions
Garnish:
Chopped fresh cilantro
Chopped roasted peanuts
Instructions
Cook noodles in a large pot of boiling salted water for 1 minute. Drain and set aside.
In a wok or large heavy-bottomed skillet, heat 1 tbsp oil over medium-high heat. Add garlic, ginger and hot pepper, and stir fry for 1-2 minutes or until fragrant.
Add pork strips. Continue stir frying for 4 minutes, until the pork is browned on all sides. Use a slotted spoon to transfer to a small bowl.
Add the remaining tbsp oil to the pan, then add red pepper, carrots and snow peas. Stir fry for 2-3 minutes, until vegetables are tender-crisp. Transfer to the same bowl as the pork.
Add cooked noodles to the pan, and saute for 1-2 minutes just to warm through. Stir in peanut butter, soy sauce, sesame oil, fish sauce, rice wine vinegar and water, and cook for another minute or two until the peanut butter melts into a smooth sauce (if the sauce looks too thick or sticky, add a tablespoon or two of water at a time until it loosens up to the desired consistency).
Remove from heat. Stir in the reserved pork and vegetables along with chopped green onions, and toss until evenly coated with sauce. Serve hot with a sprinkling of cilantro, green onions and roasted peanuts.
Google Recipe View Microformatting by Easy Recipe

Until ipinterest tomorrow!
Karie J 🙂

day 35: cooking it up/ winter Thai chicken-coconut soup

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MY TAKE:

FROM PINTEREST:

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Project: day 35: cooking it up/ winter Thai chicken-coconut soup
• Difficulty rating (1=easiest, 5= way too hard!): 2
• Would I do it again? yes, however we changed the recipe a touch (in red below), and would even change it up a bit more next time (see below).
• What I would do differently: The soup was very good (probably 3 stars out of 4), but we changed up the original (the girls had the original recipe, but we spiced it up a bit for ourselves!). Next time we would add two cans of coconut milk, mushrooms, and two limes)
• Items used: Recipe below:

Serves: 4
Hands-on time:
Total time: 30 minutes

CATEGORY:
Under 45 Minutes

INGREDIENTS:

  •  2 tbsp extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 medium onion, chopped
  • 1 cup carrots, scrubbed and chopped into approximately 1/2-inch pieces
  • 1 cup small white or red potatoes, scrubbed and chopped into approximately 1/2-inch pieces
  • Sea salt and ground black pepper, to taste
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup light coconut milk (we did a cup, we love the coconut taste!)
  • 1/2 cup skim milk (we did a cup)
  • 2 boneless, skinless chicken breasts (4 oz each)
  • 1/2 cup snow peas, cleaned and cut lengthwise (we used sugar snap peas since that was what we had on hand!)
  • 1 tsp red chile pepper flakes (or to taste)
  • 1 to 2 tsp fresh lemon juice (we used lime since we like the flavor better)
  • 4 tbsp cilantro, coarsely chopped
  • Four ourselves and not the kiddos, we added Sriracha Thai hot sauce and fish sauce for a bit more flavor)

INSTRUCTIONS:

  1. Heat oil in a pot over medium. Add garlic, onion, carrots and potatoes. Season with salt and pepper and sauté until onions are lightly translucent.
  2. Add broth and coconut and skim milks. Bring to a light boil.
  3. Add chicken, cover and let simmer for 12 minutes over medium-low to medium heat.
  4. Remove chicken and set aside. Add peas and chile flakes to soup. Simmer for 2 to 3 minutes.
  5. When cool enough to handle, slice chicken and add pieces back to the soup.
  6. Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro and serve.

until ipinterest tomorrow!
Karie J 🙂