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