Szechuan Peanut Noodles
Ingredients:
1 package spaghetti
3/4 cup creamy peanut butter1/2-1 cup water
5 tbsp soy sauce
2 tbsp vegetable oil
2 tbsp sesame oil
1 tbsp cider vinegar
2 tsp fresh ginger, minced (or 1 tsp ground ginger)
2 tbsp red pepper flakes (optional)
1 red bell pepper, sliced thinly
Other veggies, if you wish (cooked snow peas, broccoli, etc.)
Directions:
Cook spaghetti according to package directions. Meanwhile, put peanut butter in a bowl. Slo-o-owly add the water while whisking to make sure it's fully incorporated until the sauce is at your preferred consistency. Add soy sauce, vegetable oil, sesame oil, vinegar, ginger, and pepper flakes (if using) and taste, adding more of the ingredients if necessary. Drain pasta; place in bowl and toss with sauce. Add bell pepper and other veggies, if using. ENJOY!!!!
Tonight's Dinner
Potato-Leek Soup and Crispy Baked Eggplant
Meal: Dinner
Who made it: Soup was me, eggplant was Mom
Tastyness: 11/10!!
Healthyness: 8/10
Comments: I made the most DELICIOUS potato-leek soup on the PLANET. It's creamy (although I didn't even puree ity) and rich, with just the right amount of flavoring. Oh my God--I just ate three bowls and I want some more just thinking about it. My mom's crispy eggplant is the bomb. The recipe, in short, is this: Preheat the oven to 400 degrees. Peel and slice (horizontally) two eggplants. Salt and let rest for 20 minutes. Pat dry, then dip each slice in a mixture of 2 eggs and 2 tbsp milk, and then a mixture of 3/4 cup breadcrumbs, 3/4 cup Parmesan cheese, hot chili flakes, and dried basil. Place on greased baking sheets, drizzle with oil and bake for 30 minutes, or until golden brown and cooked through. Eat to your heart's content.
MS. FOODIE
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