red curry peanut noodles


 

i was craving a good noodle dish tonight but knew the italian route was not going to satiate the craving this time. this one hit the spot. it is a meal in one dish that offers a bit of heat, nice lime accents, and a bit of freshness with the garnishes.  i have posted before that it is worth the time and investment to go to your local asian market and stock up. it is so easy to pass up recipes such as this because the ingredients are not in the house.  i say this about asian cooking but go ahead, make sure you have staples necessary for many cuisines such as indian, middle eastern, and mexican. you will find yourself much more willing to dive into a recipe if you are familiar with the ingredients. this noodle dish has variations that i will provide as well.

*if you don’t have broccoli on hand, feel free to replace with thinly sliced cucumber. the green onion, cucumber, carrots, and broccoli can be replaced or mixed around with garnishes of your choosing. please note that the cold and crispness of these garnishes are a nice contrast to the noodles and sauce.

*spaghetti or linguine can be used if you cannot find udon noodles.

 

ingredients:

3/4 c smooth peanut butter

3 tbs red curry paste

1/2 c chicken or vegetable stock

3 tbs fresh lime juice

1 tbs sugar

salt & pepper to taste

1 lb udon noodles*

cilantro

garnishes:

1 c shredded carrot

1 c shredded broccoli stems

1/2 c thinly sliced english cucumber (optional/see note above)*

1/4 c thinly sliced green onion (optional/see note above)*

directions:

cook noodles until al dente, per package instructions. drain and rinse with cold water until noodles are cool and will no longer continue to cook. toss gently with a drizzle of sesame oil so they won’t stick. set aside.

in a blender, add the peanut butter, curry paste, 1/4 c of stock, lime, and sugar. blend until smooth and add salt and pepper to taste. if you prefer a thicker consistency, leave as is, however, if you want it a bit thinner, add up to 1/4 additional stock. i prefer it a bit thinner.

shred the carrots and broccoli. be sure to trim the outer skin of the broccoli stem and discard before shredding.*

if you don’t have broccoli on hand, feel free to replace with thinly sliced cucumber. the green onion, cucumber, carrots, and broccoli can be replaced with garnishes of your choosing.

in a large bowl, combine the cooled noodles, peanut curry sauce, the carrots, broccoli, and chopped peanuts. garnish with freshly chopped cilantro and lime wedges. serve immediately.

bon appetit!

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About tasteinspired

foodie
This entry was posted in comfort food, main course and dinner, vegetarian and tagged , , , , , . Bookmark the permalink.

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