Julie Hasson: Hi! I’m Julie Hasson and welcome to everyday dish. We are going to make some spicy Peanut Noodles, which are great one-whether dish. They are perfect for lunch, for dinner they are just a great crowd-pleaser. So, I’m going to show you how to make them and let’s go and get started. So what we need is in a blender, you are going to need to blender for this because its really just comes out better that way all the flavors get emulsified. So in our blender, we are going to add some water and you want that to be a hot water and don’t worry about the recipe, it’s on the everyday dish website. We are going to use some organic peanut butter and I would like to the MaraNatha brand, it’s just really nice organic, fresh tasting peanut butter, so that’s what we are using. And if you have any nut allergies or peanut allergies, I should say not to worry because you can go ahead you can use almond butter, you could use Soya nut butter or you can use something else, you can just substitute it. We are going to use some soya sauce and I’m using this organic soya sauce from Eden, which I really like, it has a great flavor. We’re going to use Agave syrup. Now I don’t know, if you are familiar with Agave syrup, but that it’s a wonderful natural sweetener and it comes from the Agave plant and that is actually, I think it only comes organic it’s really good.
Okay, now we have some toasted sesame oil, which we are going to add in and again that was it, one that I -- an organic one that I was using from Eden. We have some rice vinegar and I’ll put in, some siracha sauce. Now I don’t know if you are familiar with the siracha sauce, but it’s good, it’s spicy, but it’s just a really nice bite. So, we are going to add two teaspoons of that and if you want to -- you could -- if you don’t like spicy food, so you can cut back on the amount that you add to be. Sauce for this. We are going to add four cloves of garlic and then ginger. Now for the ginger you want about a one and a half to two inch piece, which looks like this actually, I’m going to grab a knife. Sorry about that.
We are going to just cut it into pieces and put it into the blender because it will blend up better this way. I guess if we are going to put in the vitamix, I’m going to put it on, turn it around and blend it until it’s smooth. The way you are going to do is to probably going to want it just breakdown the sides just a little bit. And just they are so good peanut butter right there. So, I’m just going to blend it one more time. okay, and now we have our great peanut sauce, this peanut sauce is delicious with many, many dishes, but especially over the noodles. I’m going to set this aside and now what we have is one pound of cook pasta. Now these are just regulars forgetting noodles, but if you wanted to use like make a gluten free, if you couldn’t eat wheat or something; rice pasta is a great alternative like this one from Lundberg is really good, so I love the rice pasta. So, you could use that instead. So, what you do is you cook your noodles, you let it drain them, you let them cool, we are going to pour the peanut sauce on top; ooh! That looks so good.
There and then what you want to do is toss it a little bit so, that the noodles are well coated and the other great think about this dish to, as you can make it the day before and it’s just as good the next day, which is great you know, if you are going to rush, you want to do all your prep before hand, it’s perfect. Now we are going to do, we are going a two cups of shredded red cabbage are going to add chop scallions, carrots & cilantro and again the cilantro is just chopped very well, put it in there and so you have all these wonderful vibrant flavors, which -- what I love about this dish because there is so much flavor in it.
Especially, for salad and yeah, you are still getting all of these nutritious ingredients in there as well and a nice hit of protein from the peanut butter and then that’s al there is to it, I mean all the bowls, so you can see; ooh! Doesn’t that look good? oh! And I forgot something else, toasted sesame seeds, I would like to garnish that with it and also guess it a nice flavor in there. All I did is toast them up in a little skillet and see just ensure they are lightly brown. So, we have that and what we do, this is best part, we could eat it. I’m going to go ahead and serve myself some of these noodles. Thank you so much for joining me and for this recipe and many other excellent and great flavor recipes you can visit the everydaydish website, which is everdaydish.tv and I’m Julie Hassan and I will see you soon. Thank you so much.
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