Saturday, August 06, 2011

Recipe: Peanut Butter Noodles with green beans

I just HAD to share this recipe: I made it the other night and the peanut butter sauce was so amazing, I was literally licking the sauce pan. If you like the combination of salty & sweet, this is a recipe you've got to try! You can use rice noodles, cellophane noodles, or just a thin pasta like angel hair or vermicelli. Green beans can be frozen or fresh. The peanut butter sauce is basically garlic, a little bit of ground ginger, soy sauce, lemon juice, and peanut butter. This recipe says 8 oz of noodles, but if you use less (like 4-6 oz) then you'll just have more sauce (yum!).



Leftovers keep pretty well, but I've found that it loses a little flavor after being reheated. The best way to remedy this is to hit your plate with a few dashes of fresh soy sauce and half a spoonful of fresh peanut butter; it helps to liven up the dish again.

And it's vegan (and nobody would ever know)!



This recipe is straight out of our own personal cookbook here at home, the Dirty Stove Cook Book, which is a collection of recipes revised & adapted by my boyfriend Rob and I to better suit our tastes and lifestyle. (For example, if a recipe calls for white wine, freshly grated ginger, or ground beef, we would probably substitute those ingredients instead with veggie stock, ground ginger, and tempeh. Because I don't want to fuss around with cooking wine, we don't want to pay more for fresh ginger and also have to prepare it, and we don't eat meat so we'd use a meat alternative.)

We test out recipes from cookbooks and online, adjust them until they are perfect, then write up our favorites. I've been doing page layouts that include a photo of the food with the recipe written in our preferred format. Then we print 'em out and slip them into a binder with clear plastic sleeves. The pages are then water resistant (better than a paper cook book!), and we can always make adjustments and re-print out the recipes. It's a project we've been working on for awhile, and I'm excited to be sharing a recipe now!



1 comment:

Comments are delightful - thanks for taking the time to write!