Happy Monday friends!
How was your weekend?? I was pretty sick this week unfortunately, but am happy to finally be on the mend. It seems like getting sick always seems to coincide with starting a regular workout routine again…is it a sign or something? Hopefully not because I am ready to try again and kick off the week with one of my fav classes, Body Pump. Goodbye cold!
Speaking of cold, we had another snow day this week. Yep, seriously. I didn’t even realize it was supposed to snow at all until I looked out the window when I woke up Friday morning and checked my phone and saw that school was cancelled. Which would have been great if I hadn’t gone to bed (with the assistance of good ol’ NyQuil) at 8pm the night before and was absolutely wide awake and ready to accomplish things at 6am. Let’s just say I got a lot done that morning! It was also pointed out to me this week that I have not worked a full work week yet in 2013. Not really sure if that’s a good thing or not, but it definitely has been strange!
Since I still wasn’t feeling 100%, I spent most of my 3-Day weekend watching ABC Family, redbox movies, eating popcorn, and when inspiration struck, trying to get a little more cooking done than I’ve been accomplishing the past few weeks. I just happened to have some leftover rice noodles (from the last time I was sick) and a jar of peanut butter just calling my name, so I decided it was time to break out the peanut noodles.
Despite having devoured platefuls more times than I’d like to admit, I’d never actually made peanut noodles from scratch before, so I used this highly rated recipe from allrecipes.com as my base and then adapted and adjusted to suit my own tastes. The noodles themselves are pretty simple and the only vegetable in sight is some green onions for topping, but hey, sometimes things are best left in their simple forms.
8 ounces rice noodles
1/3 cup peanut butter
1/4 cup low-sodium soy sauce
1/4 cup hot water
2 cloves garlic, chopped
1.5 tablespoons rice vinegar
1/2 teaspoon hot sauce
1.5 teaspoons sugar
2 teaspoons freshly grated ginger
sesame seeds, for garnish
green onions, chopped, for garnish
red pepper flakes, for garnish
Cook rice noodles according to package directions and set aside.
Stir together soy sauce, water, rice vinegar, sugar, hot sauce, and peanut butter over medium heat until peanut butter dissolves.
Reduce to a simmer and stir in garlic and ginger, continuing to stir constantly until the sauce reaches the desired consistency, about 2-3 minutes.
Add rice noodles to sauce and mix well.
Serve warm or cold topped with sesame seeds, chopped green onions, and red pepper flakes, and enjoy!
Time: 15 minutes