Now, they are also perfect because I am a vegetarian and my husband (& kids) are not - so I can easily toss some chicken into their portions and they are thrilled. I paired mine with a Vietnamese spring roll with sweet & sour sauce. I'll outline that recipe too...
Peanut Noodles - serves 5
1/2 lb linguine noodles, cooked
3 spring onions, finley diced
2 carrots, julienned or shaved into ribbons
1/4 of a Hot House Cucumber julienned
1/2 cup of shelled edamame
(other add-ins could be diced chicken, sliced peppers, avocado)
1 tsp. Chopped Cilantro
For the sauce:
1/4 cup creamy peanut butter
1/2 of a lime, juiced
1 T. Fresh cilantro, chopped
1 T. fresh ginger, grated (peel off the outside first)
1 large clove of garlic, chopped
1 T. Soy Sauce
1 T. Apple Cider Vinegar
1.5 tsp. Sambal (chili paste)
1 T. Sesame Seed Oil
1 tsp. olive oil
1/2 tsp salt
1/2 tsp pepper
1/3 cup water
Add sauce ingredients to a food processor or blender and blend until smooth. Taste for seasoning.
Cook noodles. Add sauce to the noodles as they are starting to cool. Once they are cool...add in veggies and let sit for 15 minutes. Serve!!
Vietnamese Spring Rolls:
Rice Paper (purchased from your local asian store)
Veggies!! Julienned veggies of your choice
Lettuce
Avocado
Prep all of your ingredients first...cut up veggies julienne style (carrot, cucumber, peppers, avocado, lettuce - could use shrimp or cabbage or just about anything you like)
Submerge the rice paper - 1 at a time - in warm water on a plate. Let it sit for about 1 minute. Transfer to a workable surface and add your ingredients to the center of the paper and roll it up! I add some store-bought sweet and sour sauce to the top.
