I’m beginning to think that my favorite food is Peanut Noodles. I love them. I could probably eat them every day. Cold, warm, room temperature. I’ll eat them as leftovers for breakfast, scarf them down before I have my coffee. They are perfect for lunch, or as a quick snack between appointments on a busy afternoon. We often make them for dinner, in large batches and try our best not to eat them all in one sitting so that we can continue to enjoy them throughout the week. Peanut noodles are the best. The only problem is that they require a few too many ingredients–as least the recipe I use and love–and I often find that we are missing an ingredient or two, and far too often the ingredient we’re missing is the one we need most: peanut butter.
These Simple Sesame Noodles from Pioneer Woman are my backup whenever I’m craving some asian-style noodles but don’t have everything I need to pull together my peanut recipe. They are so quick and so simple and really, really tasty. And like my favorite peanut noodles, you can make them in really large batches and eat them throughout the week. They keep really well, store easily and if you’re feeling adventurous, you can add some chopped veggies, tofu or chicken for something a little more substantial.
Whether you’re super busy with kids, super busy with work, or just super busy feeling too lazy for anything complicated, I highly recommend adding these noodles to your regular rotation.
It’s a new year and I’m happy to report that, much like the year before it, I find myself consistently and frustratingly falling behind on all the things I want to do. Not that being busy is necessarily a bad thing, but it doesn’t leave much room for free time and it necessitates quick and easy meals like this Roasted Tofu & Peanut Noodle Salad.
This was so good! I served it warm for dinner, and ate it cold for lunch the next day. It was delicious both times. The only changes I made were to omit the snow peas, because I didn’t have any, and I added a little extra soy sauce and a bit more water to the peanut sauce to thin it out just a bit. Other than that, it was a simple, perfect meal for a busy night.
Happy New Year to everyone. I’m hoping to get back to more regular posting. I’ve got quite the back log of fantastic recipes to share.
Thursday nights are a little weird in our house. I’m usually working late and D doesn’t get back from class until close to 11pm, so the night often proceeds like this: come in, throw my bags on the floor and immediately kick off my shoes, plop down on the couch and sigh very loudly out of frustration, get up, put shoes back on, take dog for a desperately needed walk, come back home and throw together whatever will be super quick and easy for dinner, eat while watching TV, fall asleep on couch.
On nights when I’m just cooking for one, easy is my main priority, and it doesn’t get much easier than this Creamy Avocado Pasta from Two Peas & Their Pod. As is my way, I didn’t follow the recipe exactly, but the end result was still delicious. I only had half an avocado left over from a sandwich I made earlier in the day, so I essentially cut the recipe in half, except that I actually ended up adding more garlic than the recipe calls for because I just really like garlic. I didn’t have any lime, so I used lemon instead and that worked fine, though I would suggest using a little less juice than is called for if you are substituting with lemon.
The recipe tells you to blend all of your ingredients in a blender or food processor until smooth, but I have no room for additional steps or extra items to clean in my Thursday night cooking. I just mashed up the avocado as much as I could and found that the heat from the pasta helped to smooth it all out when I mixed everything together. Add a little salt and a bit of parmesan at the end and you have last-minute pasta perfection!