Rice Noodle Bowl with Peanut Sauce

I was flipping through a local lifestyle magazine a few weeks ago when I happened across an article by a local chef that was decrying the American persuasion to pigeon-hole certain foods into certain cuisines. As an example, he had used the almighty noodle.

While it’s true that we here at Feaston love a great, big bowl of Italian-inspired pasta, we also like noodles that have more of an Eastern European and, yes, an Asian flare. Which is why I was so happy to see recipes attached to the rant (which, I’m sure, is why you all come here). And a recipe that consisted of just five ingredients, after you make the sauce.

Here then is the borrowed recipe, courtesy of Kelly Thos. Shay, of McCarthy’s Tearoom in Bethlehem, for our new favorite alternative to boring old pasta salad. We, of course, made it our own.

It is served well on its own or with another equally awesome dish.

It is served well on its own or with another equally awesome dish.

To start, you will need to make the peanut sauce. Place the following in a food processor (our new favorite toy, apparently):

  • 1/4 c. soy sauce
  • 1/4 c. rice wine of apple cider vinegar
  • 6 Tbsp. cold water
  • 1 Tbsp. brown sugar
  • 1/2 tsp. salt
  • 2 tsp. minced ginger
  • 1 clove garlic

Just blend the crap out of it until it’s all smooth.

Nice and blendy.

Nice and blendy.

Next, add 6 Tbsp. peanut butter to the food processor and process for one whole minute.

Finally, drizzle in 2 Tbsp. sesame or stir fry oil while processor is running at low speed.

That’s it. You’re done with the sauce. The rest of the recipe is so stupid easy, it’d be hard to mess up.

Next, cook 12 ounces of Somen or rice noodles, usually located in the Asian/international aisle of your grocery store. If you can’t find them there, just use fresh, refrigerated linguine.

We’ve been over this before, but if you’re using the rice noodles, remember that they cook a bit differently than ordinary pasta. Once the water is boiling, drop the noodles in the water and turn off the heat. That’s right — off. Just let the noodles sit in their hot water bath for 5 to 7 minutes.

In the meantime, slice up one red bell pepper and one yellow bell pepper into long, thin strips. Add in a bunch of fresh, chopped cilantro and mix them up to combine.

The red and yellow peppers add a nice crisp sweet touch to the bowl.

The red and yellow peppers add a nice crisp sweet touch to the bowl.

Once your noodles are done, drain and rinse under cold water, then combine with peanut sauce.

To serve, place the pepper mixture on the plate topped by the cold noodles. YUM! Serve with any similarly seasoned dish for a dynamite dinner.

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1 Comment

Filed under Dinner, Salads, sauces, Sides

One response to “Rice Noodle Bowl with Peanut Sauce

  1. Thank so much for the plug! This is exactly what I hope for when writing the articles….using, experimenting, and making something your own – kudos and cheers!

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