Monday, January 25, 2010

Thai-Inspired Peanut Butter Noodles

I was pondering my previously professed love for peanut butter (say that five times fast) and though it would make a nice Thai-inspired twist on Lo Mein. None of my measurements are precise; I just eyeballed amounts, tasted, and in some cases, added more. I’m giving you what are, I think, the final amounts. But you would probably want to adjust the seasonings and sauces to suit your own taste. Don’t sweat about being precise.  And if you want to reduce the fat content of the recipe, you could skip the sesame oil and just use cooking spray for saut√©ing, and use PB2 instead of the actual peanut butter.

Ingredients:

Whole wheat spaghetti, enough for 2 or 3 people
1 cup frozen broccoli
½ cup frozen corn

1 Tbs sesame oil
½ to 1 tsp grated fresh ginger (I keep nubs of it in the freezer and just grate it frozen)
Dash garlic powder
Dash onion powder
Dash ground cumin
1 cup cabbage, chopped
1 cup cooked pork (I used leftover roast pork tenderloin)
½ cup water
½ cup peanut butter (I used Naturally More)
3 Tbs hoisin sauce
1 Tbs roasted chili paste
1 Tbs soy sauce

Cook enough whole wheat spaghetti for two really hungry people. I served this as a one-dish meal so I cooked plenty of pasta. When the pasta is close to done, add frozen broccoli and corn to the water to defrost.

While the pasta is cooking, heat a tablespoon of sesame oil in a skillet. Grate maybe half a teaspoon of fresh ginger into the heated oil and add the ground cumin, garlic powder and onion powder. Then add the chopped cabbage to the skillet, stirring it to coat. When it is wilted and becoming translucent, add the pork. Stir occasionally. Once the pork is heated through, add the water, peanut butter, hoisin sauce, chili paste and soy sauce. Heat, stirring occasionally, until the peanut butter is melted and the ingredients have distributed evenly.

Drain the pasta and vegetables and stir into the peanut butter mixture.



I loved this. I would probably like it a tad spicier; next time I’ll probably use some regular chili paste, as opposed to the roasted chili paste. Or that garlic chili sauce. So don’t be afraid this will have too much heat. The flavors come together so nicely, and with all the fiber and protein it’s really filling.

7 comments:

JourneyBeyondSurvival said...

That looks-and sounds-yummy!

liz said...

thanks! trust me, it was :)

Agnes said...

Oh I absolutely love Thai peanut noodles :-)
Have you heard of miracle noodles? (0 carb)

liz said...

agnes, are they the same as shiritaki noodles? i tried those, not a huge fan http://imsheddingthefatsuit.blogspot.com/2010/01/shirataki-noodle-and-winter-vegetable.html but it may have been the sauce i used. or are they something new and different and exciting?? then i will look for them and try them!

The Chubby Girl Diaries said...

Oooh that looks fantastically yummy! Rachel Ray eat your heart out!! I love me some Thai food!! :)

~Kellie

Agnes said...

Liz: No they don't taste like "real" noodles..... miraclenoodle.com

liz said...

agnes, maybe i will try them again :) what do you serve them/dress them with? i could use some suggestions!