Saturday, September 28, 2013

Noodles with Curried Peanut Sauce

Chinese Egg Noodles

Dinner tonight was going to be an all-you-can-eat rib-fest held at the King Estate Winery. Once there, the wine would also flow freely, so something substantial was need to span the hours between lunch and dinner. I settled on these noodles which were originally developed by Jacki Passmore. I often make these when I'm having dinner by myself. They are ridiculously easy to make, but more importantly, they are delicious. The noodles can be on the table in about 15 minutes and no chopping is required to get them there. This is a boil, mix and stir affair that requires no special instructions or tips. I do want, however, to talk a bit about the noodles I've used here. I've included a photo of the ones that should be used to make this dish. Many people honestly believe there is no difference between Chinese noodles, collectively called mien, and Italian macaroni. That really is not true. In the realm of wheat based noodles, those from China are softer and more tender than those from Italy. Italian macaroni is made from hard wheat flour which has more substance and a bit more flavor than the softer flours used in China. Chinese noodles are usually thinner than the Italian variety and they are definitely more brittle. They cook far more quickly and can be boiled in water that contains no salt because salt is used in the dough that's used to make them. Chinese noodles would be a disappointment if used in recipes for Italian macaroni. Likewise, Italian noodles, in my opinion, are a bust if used in Chinese dishes. Most of the world would argue that, but it really is an honest opinion on my part. If necessity forces you to use an Italian product in a Chinese dish, use only spaghetti. Fettuccine or linguine may look like Chinese egg noodles, but all they share is appearance and this dish will not work if they are used. I know I have a tendency to tell you more than you want or need to know about some things, so I'll stop here for tonight and let you enjoy your evening. Here's the effortless recipe for noodles made with curried peanut sauce. I think you'll enjoy it.

Noodles with Curried Peanut Sauce...from the kitchen of One Perfect Bite inspired by Jacki Passmore


6 ounces dried flat Chinese egg noodles

1/4 cup crunchy peanut butter

2 tablespoons light soy sauce

1/2 cup coconut milk

1 tablespoon fresh lime juice

2 teaspoons ground coriander

1 to 2 teaspoons Thai red curry paste

1 teaspoon sugar

1/4 teaspoon salt

Optional garnish: lime wedges, cilantro leaves


1) Bring 1-1/2 quarts salted water to a boil. Add noodles and return to a boil. Simmer for 3-1/2 to 4 minutes, or until noodles are tender. Drain, reserving 1 cup cooking water. Transfer noodles to a serving bowl.

2) Meanwhile, combine peanut butter, soy sauce, coconut milk, lime juice, coriander, curry paste, sugar and salt in a small saucepan. Cook on medium-low heat, stirring constantly until peanut butter has melted and a sauce has formed, about 3 minutes.

3) Pour sauce over noodles, tossing lightly until each noodle is coated with sauce. If sauce seems too thick, thin by adding pasta water, a spoonful at a time. Garnish with cilantro and lime wedges. Serve hot or warm. Yield: 4 servings.

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