Noodles

Noodles and noodle dishes are versatile. They may make any dish more nutritious, more substantial; giving an added touch of comfort to any bowl or plate. Whole grain or not and combined with veggies, meat or tofu; will have any noodle dish bursting with flavour and filling a need. Just like potatoes and rice. 

I always enjoy these one ingredient coffee table cookbooks because they make one consider a specific ingredient and most recipes are not complicated and use items one may already have on hand. A simple way to offer a recipe that may resolve any meal dilemmas and help you create an uncomplicated tasty meal.  

With this cookbook noodles are divided into Noodle Salads, Noodle Soups, Easy Noodle Dinners, Macaroni & Cheese, Asian Noodles, Italian Noodles and Mediterranean Noodles. 

So there may be a noodle for everyone. I would like to share this simple infused dish that  is quick and easy, from the book. It is great on it's own or with tofu or meat. 

Peanut Thai Pasta

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makes 4 servings

8 ounces uncooked spaghetti

1/2 cup half and half

1/4 cup creamy peanut butter

1 tablespoon honey

2 teaspoons soy sauce

1 teaspoon lemon juice

1 teaspoon minced fresh ginger

1/8 teaspoon red pepper flakes

1 cup shredded carrots

1/4 cup sliced green onions

chopped peanuts and chopped fresh cilantro

1. Cook pasta according to package directions. Drain and return to saucepan; keep warm.

2. Combine half and half, peanut butter, honey, soy sauce, lemon juice, ginger and red pepper flakes in a medium sauce pan. Cook and stir over medium heat 4 minutes or until smooth and creamy; pour over pasta.

3. Add carrots and green onions; mix well. Sprinkle with peanuts and cilantro. 

Hope everyone had a great weekend. - JD