Peanut Noodles

Peanut Butter is a ubiquitous kid friendly food, so why not use it in a grown up way to create a dish that both kids and adults will love? This recipe is a quick and easy recipe for Asian style peanut noodles. Each time I make this recipe, it changes a little bit, based on what we have in the refrigerator. It is a good way to use up some vegetables and herbs you may have leftover from another meal. Another reason I love this dish is that it uses rice vermicelli noodles, which, next to couscous, could be the quickest noodle-y dish to cook. You don’t even have to boil the noodles, just let them sit in some very hot water until they are al dente. Peanut Noodles 1 – 6.75 ounce package of rice vermicelli or rice sticks 2 quarts boiling/very hot water ¾ cup peanut butter 2/3 cup Sesame Ginger Dressing (such as Newman’s Own or Annie’s) 1 cup shredded carrots (or use one cup of any combination of chopped vegetables such as broccoli florets, pea pods, radish, etc) ½ cup thinly sliced shallot or red onion or spring onion ¼ cup chopped fresh basil Optional: cilantro leaves, sesame seeds Combine the rice noodles with the hot water, making sure that the noodles are fully submerged. Cover and set aside for about 10 minutes. Meanwhile, in a small bowl, combine the peanut butter and sesame and ginger dressing. Mix well to fully incorporate and taste…you can add more peanut butter to taste, if desired. In a large bowl, add your carrots (or other vegetables), onion, basil and cilantro and sesame seeds, if using. Test the rice noodles to ensure they have softened sufficiently. Drain the water and add the noodles immediately into the large bowl of vegetables. Add the peanut dressing and toss well. Serves 4-6. SPC