geebee- thinking of you!

[Karlynn]

I made your VERY tasty Peanutbutter Noodles tonight!!! YUM! I don't know how "heart healthy" it is, but it sure is good!

Here's Gina's recipe, incase anyone would like it. (I add the scallions and a little extra hot sauce.)

6 TBL Creamy Peanut Butter
7 TBL sesame oil
3 TBL lite soy sauce
2 TBL rice vinegar (could use white but rice is better
1/4 - 1/2 tsp of tobasco (more if you like spicy foods)
1 TBL + 2 tsp sugar
2-4 TBL water

2 TBL toasted sesame seeds

1/2 # angel hair pasta
2 TBL olive oil
2 TBL sesame oil (only if making ahead of time)

Combine all of the first 6 ingredients in a food processor until completely mixed. Add water, a TBL at a time until the mixture falls from a spoon in wide, silky ribbons. Transfer mixture to an airtight container and set aside at room temp. You can refrigerate for 1-2 days but bring to room temperature before using.

If you cannot find toasted sesame seeds, just use hulled ones and toast in skillet over medium heat for about 5 minutes stirring until golden. Be careful as they tend to burn easily.

Cook pasta (in salted water with the olive oil) until done the way you like it. I go just slightly soft of al dente. Drain and then flush in cold water until chilled, tossing gently. Drain thoroughly. If making ahead mix with the sesame oil to keep from sticking together.

Mix pasta with sauce, add sesame seeds. You can also add chopped scallions, chopped cucumber or soy sauce at serving time if desired.

Another note: if you decide to make this ahead of time, do not mix the pasta and sauce until just before serving.

 

[geebee]

Karlynn,

Glad you enjoy them - they are a treat for us. Doesn't seem like something that can be good for you. These are definitely high in sodium so not good from that standpoint but peanut butter is good for you and pasta too if you are not watching carbs (too much). Sesame and olive are both "good" oils.

I think low sodium soy and low fat/sodium peanut butter would make the dish a little more heart healthy and probably would not change the flavor.

 

[Christina L]

This sounds really good -

This sounds really good -

what else would a person serve with the noodles? Something like teriyaki chicken or such?

Wayne is a carboholic and I think he would really like this recipe.

It does sound heart healthy to me - except for maybe the high sodium, but low-salt soy sauce and no-salt peanut butter would work just great. I think most peanut butters are too salty anyway.

Christina L

 

[Karlynn]

Oooo, teryaki chicken would be really good! (But again more salt, but I don'thave to watch my salt.)

 

[Wise]

This recipe brings back fond memories of meeting some wonderful people at the mini-reunion in Chicago about 1 1/2 years ago. The noodles were good then too.

We use reduced-fat peanut butter (Jif) and I agree that wouldn't make any difference in the taste of this recipe.

 

[geebee]

I have served the noodles before with chicken strips mixed in. I usually pound chicken breast very thin, cut it into thin strips and saute quickly in peanut oil.
Mix in with noodles and you have a main course. Serve with a side salad of greens or waldorf salad. Yummm.

 

[Christina L]

Okay, guess I should have read

Okay, guess I should have read

the recipe from start to finish.

Made this last night and we liked it okay but after the first two bites, Wayne and I felt like we had lead in our stomachs. So, got on here to read again - it says to CHILL the noodles. Uh-oh!! We ate it hot. I cut up the teriyaki chicken into the noodles and we ate it right from the stove.

Don't laugh!! I told Wayne I followed the recipe to a "T" but I guess I didn't. Does it make that much of a difference to have it chilled? We also just are not used to eating ethnic food at home - the peanut butter on noodles was a different taste. I'm sure eating it warm had a LOT to do with things.

Okay, so Julia Child I am not!!! Hee.

Christina L

 

[Christina L]

Now I understand -

Now I understand -

was just home for lunch - had leftovers and the peanut butter noodles were so good cold. I can only imagine how great they would have tasted last night if I would have followed the recipe to its end and rinsed the noodles in cold water!!!

I will give it another go with this recipe. It still takes a bit of getting used to - peanut butter and noodles, but we both really like Asian food and I need to branch out a bit from our usual chicken and rice.

Christina L

 

[geebee]

Christina,

I have never tried it hot so I can't say. Somehow I would think the oils would cool in your stomach and might not be so comfortable. I think the cold changes the texture and flavor.

 

[Karlynn]

When I fixed it the other night, we couldn't wait to eat it, so it was somewhat warm. And you're right Christine, it was kind of heavy in the stomach. I had some cold today for my lunch and it was much better (even tho' it was tasty warm).

 

[Christina L]

You gals have to

You gals have to

remember that it was (I) doing the cooking while making this recipe.

I am not a terrible cook, an adequate one, but not a fabulous cook! I can take recipes that others make and taste just so good and when I make them, they don't always taste the same.

However, I truly believe it was because when we had the noodles they were VERY warm and everything was mushed together from the heat. They were pretty tasty at lunch and we are going to finish them off with salmon tonight - COLD noodles, that is.

Thanks for the recipe. It really is a good one - I would encourage anyone to try it, but unlike me, they need to follow the recipe CLEAR to the end. Hee.

Christina L