Monday after school I whipped up a stir fry using these ramen noodles and a bunch of random veggies (orange pepper, celery, carrots, spinach) I picked up for under $7 at this Co-op plus onion and garlic. Once the noodles were in hot water and the veggies were steaming in my wok I whipped up this peanut sauce:
Quick Peanut Sauce
(adapted from Vegetarian Cooking for Everyone by D. Madison)
3 T. unsweetened peanut butter
2 T. rice wine vinegar
1 T. chopped cilantro
1 plump garlic clove, minced
2 tsp. soy sauce or to taste
1 tsp. light brown sugar
1/2 tsp. light brown sugar
1/2 tsp. chili oil
Combine all the ingredients except the salt, adding 2-4 T. warm water to make it the consistency you wish. Add 1/4 tsp salt and then taste.
I didn't have any cilantro on hand but I have a potted basil plant on my kitchen table-I used that instead and it worked fine. I also substituted chili paste for oil and added some drops of olive oil to it. Once I combined the noodles with the veggies in the wok I poured about 1/2 the peanut mixture on top and tossed like a salad. I saved the other half to add to my husband's and my plates.
Groovy Girl ate three bowls but some of her veggies were left at the bottom. Oh, well. This was my first experience using these noodles and I thought they were wonderful, hearty and firm, and nothing like the bland noodles that come with a pkg of the quick ramen we think of in those tiny square packages.
My baking with out sugar experiment:
I tried these honey cookies which turned into bars and the kids turned their noses up at them. My husband, my stepfather, my mom and I loved them! I probably won't make them again but it was nice to try something different. I also tried to use less sugar in every day cooking this week, like when I made pancakes Wed. morning, I added honey instead of the tablespoon of sugar the recipe called for.
This post is linked to Beth Fish Reads Weekend Cooking. Click the link to read many other food-related posts. Happy Eating!