I picked this recipe to try because Chloe says it’s her favorite one in her cookbook! And it was good! And pretty simple, too. Surprisingly my kids didn’t love it like I thought they would, but Toby said it was as good as any he has ever had in an Asian restaurant. And I thought I had some peanuts in the house, but I was wrong, so I had to use pine nuts instead.
Peanutty Perfection Noodles
(Chloe’s Kitchen, Chloe Coscarelli)
1 pound brown rice noodles
1 cup coconut milk
½ cup water
¼ cup maple syrup
¼ cup soy sauce
½ cup peanut butter, chunky or creamy
1 tablespoon chili-garlic sauce (I omitted)
1 teaspoon grated fresh ginger
3 cloves garlic, minced
2 tablespoons lime juice
1 tablespoon toasted sesame oil
3 scallions, trimmed and thinly sliced
2 carrots, peeled and shredded
½ cup peanuts, roughly chopped, for garnish (I used pine nuts)
2 tablespoons roughly chopped fresh cilantro, for garnish (I omitted)
Bring a large pot of heavily salted water to a boil. Add brown rice noodles and cook according to package directions. Drain, rinse with cold water, and drain again. Return noodles to pot.
Meanwhile, make the sauce by combining coconut milk, water, maple syrup, soy sauce, peanut butter, chili-garlic sauce, ginger, and garlic in a medium saucepan. Let cook over medium heat, whisking frequently, until sauce comes together and thickens.
Remove from heat and mix in lime juice and sesame oil.
Toss hot noodles with the sauce, scallions, and carrots.
Garnish with peanuts and cilantro and serve. Any leftovers can be served warm or cold the next day for a delicious lunch.