{"id":15367,"date":"2012-04-30T11:01:24","date_gmt":"2012-04-30T15:01:24","guid":{"rendered":"http:\/\/foodembrace.com\/?p=15367"},"modified":"2012-04-30T11:01:24","modified_gmt":"2012-04-30T15:01:24","slug":"noodles-with-coconut-peanut-sauce","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2012\/04\/noodles-with-coconut-peanut-sauce\/","title":{"rendered":"Noodles with Coconut Peanut Sauce"},"content":{"rendered":"<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2012\/03\/asian_noodles.jpg\" data-rel=\"attachment-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"alignleft size-medium wp-image-15368\" title=\"Asian Noodles with Coconut Peanut Sauce\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2012\/03\/asian_noodles-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/03\/asian_noodles-300x200.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/03\/asian_noodles-450x300.jpg 450w, https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/03\/asian_noodles.jpg 900w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>Warmer weather has me thinking of make ahead meals that can be eaten chilled or at room temperature.<\/p>\n<p>When it&#8217;s hot and most especially when it&#8217;s humid, I don&#8217;t want to be stuck in a hot kitchen. Then eating a hot meal on top of that? Ick.<\/p>\n<p>Pasta salads and roasted veggie salads almost become a summer staple here at the HQ.<\/p>\n<p>I wanted to do something a little differently and decided to play around with some Asian inspired flavors.<\/p>\n<p>I first made this dish last year to bring to a potluck (theme for the potluck was <abbr class='c2c-text-hover' title='Peanut Butter'>PB<\/abbr>&amp;J and this was my contribution) and made it again for us recently to have for dinner. \u00a0It&#8217;s a keeper.<\/p>\n<blockquote><p><strong>Andrea&#8217;s Noodles with Coconut Peanut Sauce<\/strong><\/p>\n<p><strong>For The Sauce:<\/strong><\/p>\n<ul>\n<li>1\/4C Water<\/li>\n<li>1\/4C + 1TBSP Unsweetened Coconut Milk (Either canned or from the dairy aisle)<\/li>\n<li>1TBSP Chili Garlic Sauce (found in the Asian section at the grocery store)<\/li>\n<li>1tsp Soy Sauce<\/li>\n<li>1 Garlic Clove<\/li>\n<li>1\/4C All Natural Peanut Butter (no added sugar, the kind you have to stir)<\/li>\n<li>1TBSP Honey<\/li>\n<li>Juice from 1\/2 a Lime<\/li>\n<\/ul>\n<p><strong>For the Pasta:<\/strong><\/p>\n<ul>\n<li>1\/2lb Whole Wheat Spaghetti<\/li>\n<li>1\/2 Large Cabbage, cut in thin slices<\/li>\n<li>1\/2 Red Pepper, thinly sliced<\/li>\n<li>1\/2 Green Pepper, thinly slice<\/li>\n<li>2 Large Carrots, Shredded<\/li>\n<li>2 Green Onions, chopped<\/li>\n<li>Roasted peanuts, crushed for garnish<\/li>\n<\/ul>\n<p>In a blender, combine all ingredients for the sauce and blend until smooth.<\/p>\n<p>Heat a skillet over medium heat, and add about 1\/2tsp of olive oil. \u00a0Lightly saute the peppers until they just start to soften, about 2-3 minutes. \u00a0This is just to remove some of the excess liquid they have.<\/p>\n<p>In a large stock or pasta pot, fill with water and bring to a boil. Cook pasta until just shy of being al dente. \u00a0You want it to have a little bite to it.<\/p>\n<p>Drain pasta and add back into pot. \u00a0Add in all the veggies and toss.<\/p>\n<p>Pour sauce mixture overtop and toss until everything is well combined.<\/p>\n<p>You could serve immediately or place mixture in a bowl, cover and store in fridge until you&#8217;re ready to eat.<\/p>\n<p>No need to heat this up, serve chilled.<\/p>\n<p>Sprinkle with crushed peanuts if desired.<\/p><\/blockquote>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2012\/03\/asian_noodles2.jpg\" data-rel=\"attachment-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-15369\" title=\"Asian Noodles with Coconut Peanut Sauce\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2012\/03\/asian_noodles2-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/03\/asian_noodles2-200x300.jpg 200w, https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/03\/asian_noodles2.jpg 600w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a><\/p>\n<p>This dish completely hit the spot for us! \u00a0It was light, full of veggies, and with a slightly spicy heat in the background.<\/p>\n<p>On a hot day when you don&#8217;t feel like cooking much, this is the perfect recipe!<\/p>\n<p>The crushed peanuts give it a little bit more texture and some crunch to the dish. \u00a0You could get a little fancy and season the peanuts before roasting them with a little oil, chili powder, and garlic powder. \u00a0Roast at 350 for about 5 minutes.<\/p>\n<p>I happened to have the whole wheat spaghetti on hand so that&#8217;s what I used but soba noodles would work well here as well.<\/p>\n<p>Rice noodles, like the kind used for Pad Thai might also work though you may need a little bit more sauce if you use those. \u00a0You&#8217;ll have to play around with it and see what you come up with.<\/p>\n<p>I&#8217;ve also used cilantro in this dish. \u00a0A handful added into the sauce and then some for garnish. \u00a0I left it out this time because I didn&#8217;t have any but feel free to toss that in if you like!<\/p>\n<p><em>Have fun guys, and remember, always play with your food! \u00a0Enjoy!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Warmer weather has me thinking of make ahead meals that can be eaten chilled or at room temperature. When it&#8217;s hot and most especially when it&#8217;s humid, I don&#8217;t want to be stuck in a hot kitchen. Then eating a hot meal on top of that? Ick. Pasta salads and roasted veggie salads almost become [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[33],"tags":[49,30,16],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-3ZR","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/15367"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=15367"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/15367\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=15367"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=15367"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=15367"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}