CEiMB: Aromatic Noodles With Lime Peanut Sauce
I was really looking forward to getting back into my weekly “Ellie” recipe, since I have fallen so far behind these last weeks, what with visiting in Canada, followed up by running a Solar Oven Workshop right after returning to the jungle. However, between the complications of changing from an old PC desktop to a new Mac Book Pro … combined with an ongoing problem uploading photos since we put in a wireless internet system for all of Project Ix-canaan, my best intentions have been thwarted again, and my posting is really late.
I used regular linguini, since that is all I had.
I used guisquil, carrot and red pepper with the brocoli, since it is almost impossible to find snow peas or snap peas here.
I used my own home made peanut butter.
I used panela in place of brown sugar (real raw sugar that the sugar can producers make here and sell in blocks)
And at the last minute (after the photos were taken) I decided to add a cubed chicken breast to the recipe as well, since Enrique prefers meat in his meals and I knew I was already pushing the envelope with the “Thai” flavorings.
Aromatic Noodles With Lime Peanut Sauce
2005, Ellie Krieger, All rights reserved
6 Servings
Ingredients:
3/4 pound spinach linguine or whole-wheat spaghetti
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts … toasted in a dry pan until fragrant
I took some liberties with the instructions as well as the ingredients … so I will write mine here … you can check with the online recipe to see how Ellie made this dish.
First I made the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in my mini-blender.
until smooth….
I decided to stir-fry the vegies instead of steaming them … guisquil and red pepper first …
then I added the broccoli …
the carrot shavings …
and the cubes of chicken breast …
I mixed the chicken in with the vegies ..
and added a few spoonfuls of the peanut sauce …
and covered to steam to desired done-ness (in my case, a bit beyond desired doneness).
Ladle the vegetables over the cooked pasta.
Top with the sauce.
Coarsely chop the peanuts, sprinkle them on top and serve.
Verdict:
I will steam the vegies less the next time I make this dish … however, the flavor was superb. I particularly liked the crunch of the toasted peanuts. I will very happily make this again.
Read more about the Craving Ellie in My Belly weekly event, and see what the other adventurous cooks have produced.