Peanut Noodles with Shrimp and Veg
This morning upon waking (and the alarm was so cranked and so sudden it jolted the million dollar idea I had brewing right out of my head) my gut instantly ordered up two Easter Creme Eggs over easy, with a side of candied bacon, toasted hot crossed buns and a latte. For elevenses, perhaps some mini eggs and Hershey’s kisses. Easter withdrawl bites.
So I got up and ate a banana, and grabbed a cheater latte from Starbucks en route to CBC (tall Americano in a grande cup – fill with milk – almost a latte, but half the price). But instantly upon arriving, a co-worker walked up to me with a pan of brownies. With chocolate frosting. His wife really wanted me to try them. You know, to give my opinion. What could I do? Really, it would be impolite to turn him down. So that’s how I came to have chocolate before 8 am on the morning after Easter weekend.
It was a slippery slope from there. When I did my piece and got the chance to leave early at the very same time friends called to ask me to go for muffins and lattes at Cafe Rosso, I went. Everyone knows that socializing is good for your health, right? Even the rich and famous and obviously very knowledgeable Dr. Oz said so on Oprah last week. So really, it was akin to going to the gym. My membership ran out anyway. So that brings us to 10:30. Two lattes (one real), a muffin and a brownie.
Hypocrite that I am I spent the rest of the day telling W that candy was not good for him and he could have an apple for a snack, whilst reaching up to the stash of Lindt chocolate eggs on top of the fridge.
But I did have a fairly adequate dinner. Last night as I was doing dishes I put a pot on to boil some noodles – fettuccine, only because there was a bit lingering in a tall glass canister that has been taking up prime counter space for too long, and although I have nothing against fettuccine, I never actually make it – so that I would have no excuse today to not make quick peanut noodles with plenty of vegetables. I already had a jar of peanut sauce in the fridge, and some pea pods, although I would have preferred asparagus. I always like cutting carrots into ribbons with a vegetable peeler when they are to be consumed along with noodles, and I love slivered red peppers. I generally prefer peanut noodles with leftover roasted chicken (or one from the deli), but a few shrimp from the freezer work too. If they’re still raw, you can throw them in the pot with the noodles for the last minute or so of cooking time, and drain the whole thing together in the colander. It’s a great way to blanch any veg that are going in as well.
Tomorrow, I am determined to get through the day without one bite of chocolate. (Should be simple, considering I ate it all today. I had to shut it up somehow.)
Peanut Sauce
Peanut sauce is a wonderful thing. Double the recipe (leftovers keep well) if you want extra to pour over cold noodles or dip satay, lettuce wraps, rice paper rolls, grilled chicken or shrimp. Use more or less broth to make the sauce as thick or thin as you like. If you like coconut flavor in your peanut sauce but not the saturated fat it contains, add a teaspoon of coconut extract.
2-4 Tbsp. chicken or veggie broth or coconut milk
1/4 cup peanut butter (preferably the just-peanuts kind, but any will work)
2 Tbsp. soy sauce
2 Tbsp. brown sugar or honey
2 Tbsp. rice vinegar or lime juice
1 clove garlic, crushed
1 tsp. grated fresh ginger
1 tsp. sesame oil (optional)
1/4 – 1/2 tsp. curry paste (optional)Combine all the ingredients in a blender or jar and whiz or shake until smooth. Refrigerate until you’re ready to serve it. Makes about a cup.
Per tablespoon: 26 calories, 1 g total fat (0.2 g saturated fat, 0.5 g monounsaturated fat, 0.4 g polyunsaturated fat), 0.7 g protein, 3.9 g carbohydrate, 0 mg cholesterol, 0 g fiber. 35% calories from fat
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