Saturday, February 20, 2010

Ginger Peanut Noodles and little men

Ahhh...nothing warms your heart more than watching your 3 year old enjoy a meal you've prepared, especially one that wouldn't be considered a normal kid-pleaser.

It was just my little guy and I tonight, pickier older sister wasn't around to point out all things, mushy, spicy or chewy.

I know spicy peanut noodles and stir-fries are nothing new, but here's my latest take on it...using vinegar instead of lime juice and cutting down on the amount of oil and calories, without losing flavour. These things are always on hand, I think you could make quite a fridge clearing meal out of it!

Tonight I used the sauce with buckwheat noodles and lots of green veg. Garnished with fresh cilantro and gomashio.

Ginger Peanut Stir-Fry Sauce
Makes 1/2 cup - enough for 2

1 tbsp natural peanut butter
1 tbsp soy or braggs
2 tbsp apple cider vinegar (any vinegar should work)
1 tsp chili oil
1 tsp sesame oil
1" cube fresh ginger, minced or finely grated
1 clove garlic, minced
1/2 tsp dry mustard (powder)
1 tsp honey
water (about 2 tbsp)
2 tsp cornstarch

Use a glass measuring cup and mix everything together, adding enough water to get you to 1/2 cup (should be 2 tbsp).

Add to stir-fried noodles, veg, tofu etc. Add extra soy/braggs and/or water if things get too sticky.

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