Tuesday, December 2, 2008

Thai peanut noodles and spring rolls

Tonight I made Thai peanut noodles and spring rolls with a peanut sauce for dinner. It was super yummy! I even got all three bentos ready for school in the morning. It's so nice to feel human again.

The spring rolls consisted of rice thread noodles, tofu (cooked with Bragg), carrots, pickles, spinach, and red pepper strips wrapped up in rice wrappers. The peanut sauce was peanut butter, chili sauce, lime juice, sesame oil, and water (it was so good!).

Here's the recipe for the noodles. I copied the original recipe down from a cookbook 9+ years ago, but this version is quite a bit different. I don't know the name of the original cookbook unfortunately.
2 8-oz pkgs 100% buckwheat Soba noodles (cook according to package directions)
1 tbsp salt
2 tbsp toasted sesame seeds
1 C finely chopped carrots
1 bunch scallions, chopped
1/2 C vegetable oil
4 tbsp peanut butter
2 tbsp sesame oil
2 tbsp rice vinear
4 tbsp Bragg Liquid Aminos
1 tsp chili sauce
Mix all ingredients except noodles - then mix sauce with noodles! Can be served warm or cold.

I got all three bentos ready for tomorrow's lunch! Wow - I am feeling remotely human today - sort of. Livi's has tofu (cooked with Bragg), pickle and tomato skewers, carrots, mandarin oranges, and pudding. Yes, that is a ghost that the tofu is in. They were supposed to be for Halloween, but I forgot them! Oops. Ray's top tier has Thai peanut noodles, a spring roll and a bottle of Bragg. Beth's top tier has two spring rolls (I also have a small container of peanut sauce for her. Their bottom tiers have mandarin oranges and pudding.

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