Upon our return last night, the Mr. and I walked through our front door, explained to our dogs that the only kind of attention we were capable of was the cuddling kind (mostly of each other, while they watched, confused and sad), then planted our lazy (but nice) asses immediately on the couch with absolutely no intention of moving for at least 12 hours. We succeeded with flying colors because, well, let's be honest, we are very dedicated when we put our minds to something. We ordered not only one meal, but two. Yup, we had two meals delivered to our couch yesterday. It was more of a pre-dinner and late dinner.
It really worked for us, but it got me thinking.... maybe since I am a chef (surprise!) and I put my body through a little more abuse than usual over the past four days, I could pull it together, lose the Chinese delivery guy's number, save a few bucks, and make my own crave-worthy Asian peanut noodles while keeping my waistline in mind (it is possible, both for me to think and for me to do). I finished that thought (and my second round of delivery food) and decided that, once again....this was a plan worth succeeding at. So, here we go....
Asian Peanut Noodles with Chicken
Ingredients:
Peanut Sauce-
1/2 cup chicken broth (or no-chicken, chicken broth for vegetarians)
2 tbsp creamy peanut butter
1 tbsp organic honey
1 tbsp tamari sauce (or soy sauce)
3/4 tbsp fresh ginger, grated
2 cloves garlic, minced
1/2 tbsp siracha sauce (or more to taste if you like spicy)
Chicken-
10oz (2 small) chicken breasts, cut into strips
1/2 tbsp siracha sauce
juice of 1/2 lime
5 cloves of garlic, minced
1 tbsp fresh garlic, grated
1 tsp tamari sauce (or soy sauce)
1/2 tbsp sesame oil
8oz rice noodles (you can find them in the Asian section of your super market)
1/2 bunch green onions, sliced
1 1/4 cups ribboned carrots (the original recipe called for shredded carrots, but I used a vegetable peeler and shaved mine into pasta like ribbons, which added a great texture when mixed with the noodles... and helps to cut carbs!)
1 cup grated broccoli stems (again, the original recipe called for shredded broccoli slaw, I used the stems of a head of broccoli and grated it. This worked great and I saved the crown for another use.)
1 cup bean sprouts
2 tbsp chopped peanuts
Sliced lime and cilantro for garnish (optional)
I know, this seems like a TON of ingredients, but the dish comes together super quickly!
And obviously, if you want to make these vegetarian... leave out the chicken.
Method:
Marinate chicken with siracha, lime juice, garlic, ginger, and tamari sauce. Cover and refrigerate while you prepare the rest of the dish.
To make the sauce, combine the ingredients in a saucepan and bring to a simmer over medium heat. Stir every few minutes and simmer for about 10 minutes until the sauce is smooth and well blended. Set aside.
Prepare the rice noodles according to the package directions. Most likely, you will place the noodles in a large bowl, pour boiling water over them, and let them sit for 8-10 minutes until tender.
Heat sesame oil in a skillet and sauté chicken on high heat until cooked through, about 4-5 minutes. Remove from heat and set aside. Add shredded broccoli and carrot ribbons to the skillet and sauté for just two minutes. You still want them to be crisp!
Toss rice noodles, broccoli, carrots, and chicken together with the peanut sauce. Place on a bed of bean sprouts and top with sliced green onions, chopped peanuts. Garnish with lime wedge and cilantro.
Makes about 2 servings.
Recipe adapted from Skinnytaste.com
P.S. (as in Palm Springs....)
I though about it and due to my braggy first paragraph, I feel it is only right to share a few photos from our Palm Springs getaway. I love photos and I love sharing, so here you go!
My friends are better than your friends. Well okay, I don't know that
for a fact. I just know that mine are pretty fantastic.
