Jayne’s Peanut Butter Noodles
- Ready In:
- 15mins
- Ingredients:
- 12
- Yields:
-
1 Jayne-sized serving
- Serves:
- 2
ingredients
- 1⁄4 lb udon noodles
- water, for boiling
- 1⁄4 cup chicken broth (see note below)
- 1⁄2 teaspoon ground ginger, to taste (see note below)
- 1 tablespoon soy sauce, to taste
- 2 tablespoons smooth low-sugar peanut butter
- 1 teaspoon minced fresh onion
- 2 teaspoons honey, to taste
- 1⁄4 teaspoon cayenne, to taste
- 1⁄4 teaspoon granulated garlic, to taste (see note below)
- 2 tablespoons chopped green onions, for garnish
- 2 tablespoons chopped roasted peanuts, for garnish
directions
- In a large pot of boiling water, cook noodles according to packages directions.
- When noodles are almost done cooking, in a saucepan combine the broth, ginger, soy sauce, peanut butter, fresh yellow or white onion, honey, cayenne, and garlic, and cook over medium heat until the peanut butter melts, stirring occasionally. Reduce heat to low.
- When noodles are done and drained well, add them to the saucepan and toss to coat.
- Put on plates or in bowls and garnish with green onions and peanuts.
- Makes 1 Jayne-sized serving, or 2 regular size servings.
- Note: you can use more broth to get the sauce to the consistency you prefer. You can also use fresh ginger and minced fresh garlic if you have them available. Red pepper flakes are also a good addition!
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Reviews
-
I really liked this... of course I really like peanut butter! And Yes, the Firefly reference did catch my eye. I use Simply Jiff (reduced sodium and sugar). I used minced onion and garlic, but may just used powdered next time for speed and see if it is still as yummy. I used 8 ounces (dry) udon noodles (a first for me... they are tasty even plain! But they were expensive at my store, so I may need to use spaghetti or egg noodles next time) and doubled the sauce ingredients... this made 4 fairly large servings. I may back off on the cayennne a bit next time, although my husband wouldn't agree! :) I thought this was definitly better fresh than it was the next day. Thanks for the new recipe! So nice to have something quite different than our usual!
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Like this alot, made it last night and am making it again to take to a pot luck tonight. Not the best Satay (peanut) sauce I've ever had but definiately good, quick and easy. Prefer with the ground ginger, made with spaghetti, did thin with sour cream, bit too thick, would double, nice with sweet chilli sauce instead of cayenne, used mince garlic and didn't bother with the garnish, was too busy eating it. Thanks for the super fast and friendly recipe.
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Tweaks
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Like this alot, made it last night and am making it again to take to a pot luck tonight. Not the best Satay (peanut) sauce I've ever had but definiately good, quick and easy. Prefer with the ground ginger, made with spaghetti, did thin with sour cream, bit too thick, would double, nice with sweet chilli sauce instead of cayenne, used mince garlic and didn't bother with the garnish, was too busy eating it. Thanks for the super fast and friendly recipe.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>