One of my cookbook’s best recipes. The dish starts with whole wheat noodles and then adds tons of delicious green vegetables, followed by a tasty peanut sauce.
It comprises creamy peanut butter (I made my own – more on that in another post), soy sauce, vinegar, lime juice, scallion, ginger, brown sugar, and red pepper flakes. I didn’t add them since I didn’t have a scallion and don’t like red pepper flakes. I enjoyed the sauce. My sauce was mainly flavored with soy sauce (aside from PB). Although you might think it would be too salty, these two ingredients complemented one another, and the lime and ginger complemented the richness. The amount of ginger I added to my sauce might have been too little, but I would have preferred a bit more.
I had never made peanut sauce before and had only eaten it a few times. Therefore, I had no expectations or comparisons for the sauce. I would like to hear other people’s opinions on this sauce and see if they made any changes.
To replace regular whole wheat pasta (which I do not care for), I used a package of udon noodles in my pantry, just waiting for the right occasion. It was tasty, both hot and cold. Both ways were great, but I preferred the warmer side. It was a bit better if I allowed it to come down to room temperature for a bit before I stuffed my ravenous face with it at work, since I ate it straight from the fridge because I was hungry.
It is something I will make again, and I am looking forward to eating the rest tonight for dinner.