I had a horrible realization this weekend.
I am in the nesting stage of pregnancy, but I don’t like to clean, nor to organize. When it gets down to it, I (ironically) am not a huge fan of home projects.
But I love me some food! I wonder if my version of nesting is to cook. Have any of you mamas had this version of the nesting bug? Is it a thing? The fact that the fridge is currently weighed down with leftover apple cobbler, chicken sausage, feta and spinach egg casserole, baked potato soup, and butternut squash lasagna support this observation.
Say it isn’t so! I like to cook! I like to eat! Don’t take this away from me, Hormone Monsters. Please keep this as part of my new momma personality! (Along with the strong fingernails and relatively even disposition, if we’re being particular…)
All of that said… whether of not you find yourself enjoying your time in the kitchen, with or without kids to feed or the energy to produce another weeknight meal, this Asian noodle dish is one for your arsenal. I found the original recipe in SELF magazine earlier this year. They suggest it’s a good option for an outdoor picnic, which I don’t doubt in the slightest. Unfortunately, our weather has only let me test the “it works great slurped up from a bowl, while sitting on a couch covered in a biggilion blankets” location, to which it also wins awards.
I like this noodle dish because you can take away or add on as your fridge, pantry and taste buds allow. I haven’t yet tried it with meat, but I’m thinking a couple grilled chicken breasts or a handful of sautéed shrimp would be a great addition. I use whatever vegetables I have on hand, including a scoop of frozen zucchini shreds that have been thawed. (Because you did make use of your extra zucchini this summer, right?!?! :))
This dish doesn’t make a ton, making it great for a home alone night. Double up for big family (and/or lunch leftovers) and triple as a good party side dish. With a tablespoon or two of water, these noodles make great leftovers!
Sweet and Spicy Asian Noodles
Print recipeIngredients
- 1 teaspoon sesame oil
- 2 garlic cloves (finely chopped (or 1 heaping spoonful of jarred, minced garlic))
- 2 teaspoons ginger (chopped)
- 1 Medium zucchini* (shredded or cut into matchsticks)
- 2 Medium carrots* (shredded or cut into matchsticks)
- 1/2 Medium red pepper* (shredded or cut into matchsticks)
- 6 tablespoons water
- 1/4 cup natural peanut butter (chunky gives a little texture, but use whatever you have on hand)
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1/2 teaspoon Asian chile paste (or to taste - being careful if feeding kiddos or others with delicate palates!)
- 8oz linguine (cooked)
- 1/3 cup green onions (sliced)
- 1/2 cup peanuts
- 1 1/2 cup cooked meat (such as chicken or shrimp, warmed)
Directions
| 1. | In a medium frying pan, heat oil over medium heat. Add garlic and ginger and stir until lightly browned, about 1 minute. |
| 2. | Add vegetables to the pan. Stir and cook until soft, about 4 minutes. |
| 3. | In a small bowl, mix 6 tablespoons of water, peanut butter, soy sauce, hoisin sauce, sugar, rice vinegar and chile paste. Pour into frying pan, stirring often. Heat until sauce thickens up, roughly 4 minutes. |
| 4. | Add drained linguine and optional cooked meat to the pan. Toss together and pour into serving bowl. Top with green onions and peanuts. Serve hot, cold, or at room temperature. |
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