Ellie Krieger has two recipes based on peanut noodles that are similar. I almost made the one found in The Food You Crave. It features broccoli, snow peas and sugar snaps. The problem is that February is a difficult month in which to find sugar snaps. This dish is probably wonderful, but better suited to late spring and summer cooking.
Asian Noodle Bowl with Peanut Dressing is better suited to year round cooking, at least in southern Virginia. As it turns out, I had all but three of the ingredients in my pantry already. The recipe can be found here. Although I only made two changes, it is a versatile recipe. The changes I made (regular pasta in place of whole wheat and crunchy, not creamy, peanut butter) were the result of what I already had on hand and could use up.
Basically, the recipe features many of my favorite flavors.
I added carrots, red pepper, snow peas and spring onion as written in the recipe. This recipe was a winner in my house. Usually, I don't add veggies or roasted peanuts to peanut noodles, but my husband said they really added a nice crunch. The sauce on its own was a winner, too.
If you head over to IHCC this week, you'll find the other two variations, both of which look delicious.
