CEimB: Aromatic Noodles with Lime-Peanut Sauce

by Joanne on July 16, 2009

This weeks CEimB is hosted by MrsBethorama at Supplicious.  You can find the recipe in the book, “The Food You Crave” by Ellie Krieger on page 167 or online at the Food Network

It was an interesting recipe.  I went about it with a lot of skepticism and kept the changes to a minimum.

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The ingredient changes by Apple Crumbles are in RED.

  • 1/ 2 pkg. Udon Kamut pasta
  • 1 1/2 cups Broccoli Florets
  • 1 1/2 cups snow peas (untrimmed – whoops!)
  • 1 1/2 cups sugar snap peas (untrimmed, ah hem…whoops!)
  • 1/4 cup toasted, roasted, salted peanuts  (I toasted them in a toaster oven instead of a skillet)
  • 1/3 cup crunchy natural peanut butter
  • 3 TBS Tamari sauce

Soy Sauce BasicsTo start, we look at the components of soy sauce.

  • Soy sauce is a fermentation of soybeans, grain (usually wheat), water and salt. It is typically dark brown (though colors can vary greatly) and has a pleasant, earthy smell. The differences among soy sauces usually come from the varying proportions of soy beans to wheat, as well as added ingredients.
  • Tamari is a Japanese variation of soy sauce made for cooking, rather than for use as a condiment. It contains more soybeans and little or no wheat. It retains more flavors in cooking than soy sauce; and its rich, meaty flavor crosses over well in Western gravies, soups and sauces.
  • 3 TBS water
  • 2 TBS rice vinegar
  • 2 TBS lime juice
  • 1 shallot, chopped
  • 3/4 ” pc of fresh ginger, peeled and grated
  • 1 1/2 TBS dark brown sugar
  • 1/4 tsp red pepper flakes

The directions are easy:  Cook your noodles according to the package directions.  Steam the broccoli for 3 minutes then add the peas and steam for another 2 minutes. Drain and set aside.  Toast the nuts then chop.  Mix all the sauce ingredients….my sauce was pureed with an immersion blender  instead of a food processor. I hate cleaning that thing!  Mix some of the sauce with the noodles and put some in small bowls on the side if additional sauce is desired.  Serve with the vegetables as you like – mix them in or separately on the side.  Top with the chopped roasted nuts.

Ted’s comment:   “Ellie gets an A PLUS!”  Ted really likes peanut butter so this was an instant hit.

Joanne’s comment:  “Wow..this is really good.”  I like peanut butter but I’m not crazy over noodles. This recipe really did surprise me. 

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The dish was so balanced between the sweetness of the sugar, the peanut butter, the zest from the lime, and finally, the hint of red pepper. 

We served this dish at room temperature.  I’m not sure whether this was suppose to be served piping hot or cold or what, but I have a feeling it would be very good any which way.

MrsBethorama…FANTASTIC!

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13 Comments

  • At 2009.07.16 11:34, peggy said:

    Girl I bet the crunchy peanut butter was great in it. This was one of my favorite recipes this year! Loved it. Yours look fabulous as always and great photos!

    • At 2009.07.16 12:20, Sara said:

      Yay! So glad you and Ted liked it . I am with Ted on loving PB, so I knew this one was going to be good. I also used udon noodles, yummy 🙂

      • At 2009.07.16 14:38, nick said:

        Your dish looks great!

        Good call on the udon noodles (great minds think alike!)

        • At 2009.07.16 15:07, Rosie said:

          What a great looking dish!! The mixture of ingredients sound amazing and the addition of P.B. is a brilliant idea.

          • At 2009.07.16 15:27, Marthe said:

            Sounds like this one went down like a big hit at your place! I really liked the noodles, they were delicious although I might use some more pepper next time to give the sauce a little bit of a kick.

            • At 2009.07.16 16:38, Jeena said:

              Mmmmmmmm this looks really good! I am so into stir fry at the moment and I love this!

              I can’t get Kamut anywhere here does it really taste similar to wheat?

              • At 2009.07.16 19:01, Amy I. said:

                Interesting, I never knew the difference between soy sauce and tamari! I’ll have to try this with udon noodles. I’ve never cooked with them and I’m intrigued! Glad you were pleasantly surprised with this one, it’s been my favorite Ellie recipe so far.

                • At 2009.07.16 20:42, pamela said:

                  Sounds like you both liked it! It was delicious and I was hoping it would be. I’m looking forward to the leftovers!

                  • At 2009.07.16 22:35, Farah said:

                    Glad it was a hit, we liked this too 🙂

                    • At 2009.07.16 23:51, Alyssa said:

                      Isn’t it funny how we go into recipes skeptical, but then *some* of them turn out great?!

                      Glad you both liked it.

                      • At 2009.07.17 09:02, applec said:

                        Peggy: Thanks for photo comp. I’m trying.

                        Sara: I like PB but was wondering about having it on noodles. Nice tasty surprise though.

                        Nick: I agree – our minds are of the same mold.

                        Rosie, Farah: Thanks for the comments

                        Marthe: More pepper – great idea.

                        Jeena: I think kamut noodles are less “grainy” than wheat. Wheat noodles to me seem heavy.

                        Amy I: I agree re- one of the best so far

                        Pamela: no left overs here.

                        Alyssa: It never hurts to try and this one had great results.

                        • At 2009.07.18 23:18, Leslie said:

                          Your photos make the food look fantastic (and I’m glad it was!) I love how your vegetables look so bright green–they make the whole dish look very vibrant.

                          • At 2009.07.21 11:46, Liz said:

                            Those udon noodles look really good. I don’t know that I’ve had that type of past before. How does it compare nutritionally to whole wheat or regular spaghetti? I had planned to make this over the weekend, but since it was just me, I didn’t end up really cooking anything. I also didn’t make the scallop recipe you posted last week like I had wanted to. I think I might just make them for Ryan and see if his tastes have changed 🙂 Worst case, he can have PBJ which means more for me! haha

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