It was 90 degrees yesterday and it felt like the humidity and dew point were at 90 as well. When it's that warm, the thought of eating a hot meal ranks right up there with attending a vuvuzela concert.
Here's a quick and simple meal for those hot days. This dish is served chilled. I like a little protein with my meal, so I tossed some chilled, cooked shrimp with lime juice, jalapeno and cilantro as a side dish to go with the noodles. While the recipe calls for rice noodles, it works with soba, udon or even your favorite pasta noodles (try spaghetti or fettucine). [NOTE: If you are thinking of using whole wheat pasta, please call me so that I can have you taken out to a field and shot.] This recipe serves 4.
1 tablespoon smooth peanut butter
1 tablespoon toasted sesame oil
1/3 cup chicken stock
2 tablespoons soy sauce
3 cloves minced garlic
1/3 cup seeded and minced red bell pepper
2 teaspoons grated ginger root
2 teaspoons rice vinegar
1 teaspoon honey
1/4 teaspoon cayenne pepper
16 ounces rice noodles
1/4 cup minced green onions
- In a small bowl, whisk together peanut butter, sesame oil and chicken stock until smooth.
- To the bowl add soy sauce, garlic, bell pepper, ginger root, rice vinegar, honey and cayenne pepper. Mix well.
- Cook noodles 1 minute less than instructions on box. Drain in colander and rinse under cold water until all noodles are chilled. Drain well.
- Put noodles in a large bowl. Pour sauce over noodles and toss thoroughly to distribute sauce.
- Divide among serving plates and top with green onion.