Decades ago, I’d go into the grocery store and buy ready made peanut sauce and coconut milk and put together the perfect chicken noodle meal, which was intended for a two-day dinner, but the family always had seconds, it was so delicious. But now, it’s very difficult to find ready made peanut sauce, since all the nut allergies have come to light, the local grocers have all pulled the product off their shelves.
So, since I have peanut sauce and know the family has no allergies, I was happy to come across this recipe.
INGREDIENTS
CHILI GARLIC OIL
- 1/3 cup peanut oil or extra virgin olive oil
- 2 small shallots thinly sliced
- 4 cloves garlic, thinly sliced or smashed
- 1-2 teaspoon crushed red pepper flakes
PEANUT NOODLES
-
- 12 ounces rice noodles or long cut pasta
- 1/2 cup creamy peanut butter
- 1/2 cup low sodium soy sauce or tamari
- 1-2 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 teaspoon honey or maple syrup
- 1 inch fresh ginger, grated
- 2 bell peppers, thinly sliced
- 1/2 cup fresh basil, chopped, plus more for serving
- fresh cracked black pepper {more}
on another note – this cool article about a road trip through the Mountains in France is worth a read.
rawsilkandsaffron.com 
Reblogged this on Crackling Pork Rinds.