Guest guest Posted January 30, 2010 Report Share Posted January 30, 2010 What do you put in your peanut noodles? Sounds good. On Sat, Jan 30, 2010 at 5:48 PM, robin koloms <rkoloms wrote: > > > I have really been trying to be better about meal planning: > > Week of 2/1 > Sunday – chili and cornbread > Monday – sweet and sour cabbage rolls > Tuesday – lentil soup (from freezer) and grilled cheese sandwiches > Wednesday – lentil tacos > Thursday – peanut noodles > Friday – stirfry > Saturday – dinner out > > Week of 1/25 > Sunday – stuffed peppers > Monday – peanut noodles > Tuesday – lentil sloppy joes > Wednesday – breakfast > Thursday – stirfry, brown rice > Friday –Lasagna > Saturday – zucchini and cheese enchiladas > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2010 Report Share Posted January 30, 2010 I serve this it over broccoli (and I make double the sauce).Pasta and Tofu with Finger-Licking Peanut Sauce 1/2 cup low or no sodium vegetable broth 1/4 cup chunky peanut butter (I use smooth) 1/4 cup low-sodium soy sauce 3 tablespoons brown sugar 2 tablespoons rice vinegar 2 teaspoons grated peeled fresh ginger 2 teaspoons chile paste with garlic (add to taste, it is pretty spicey) 4 garlic cloves, minced 8 ounces uncooked whole wheat angel hair 1 pound firm tofu, drained and cubed (optional) 1 cup (2-inch) sliced green onions 1 cup shredded carrot Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently (this can also be done in the microwave; use a tempered glass bowl, like pyrex, cook for 20 seconds, stir, repeat until smooth). Remove from heat. Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2010 Report Share Posted January 30, 2010 Looks good, thanks! Audrey On Sat, Jan 30, 2010 at 8:34 PM, robin koloms <rkoloms wrote: > > > I serve this it over broccoli (and I make double the sauce).Pasta and Tofu > with Finger-Licking Peanut Sauce > 1/2 cup low or no sodium vegetable broth > 1/4 cup chunky peanut butter (I use smooth) > 1/4 cup low-sodium soy sauce > 3 tablespoons brown sugar > 2 tablespoons rice vinegar > 2 teaspoons grated peeled fresh ginger > 2 teaspoons chile paste with garlic (add to taste, it is pretty spicey) > 4 garlic cloves, minced > 8 ounces uncooked whole wheat angel hair > 1 pound firm tofu, drained and cubed (optional) > 1 cup (2-inch) sliced green onions > 1 cup shredded carrot > Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 > minutes or until smooth, stirring frequently (this can also be done in the > microwave; use a tempered glass bowl, like pyrex, cook for 20 seconds, stir, > repeat until smooth). Remove from heat. Cook pasta in boiling water 8 > minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place > pasta mixture in a large bowl. Add peanut butter mixture; toss gently. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2010 Report Share Posted January 31, 2010 sounds like thai food! COULD YOU ALSO ADD COCONUT MILK TO IT? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2010 Report Share Posted January 31, 2010 absolutely. I like this recipe because I don't have to worry about remembering to put coconut milk on my grocery list. ________________________________ linda borowski <goddess7lady Cc: linda borowski <goddess7lady Sun, January 31, 2010 9:33:10 AM Re: [veg_grp] Robin - peanut noodles? Â sounds like thai food! COULD YOU ALSO ADD COCONUT MILK TO IT? Quote Link to comment Share on other sites More sharing options...
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