Thursday, March 21, 2013

Asian Peanut Noodles

The food is on it's way to DC as I type.  I think I will take a day off from cooking.  Actually, I have a pot roast in the oven but it mostly cooks itself.

This is one of the appetizers for this evening.  Asian peanut noodles.

First I made the flank steaks I showed the other day.  I broiled these since it was snowing but they are even better done on the grill.    They should be cooked medium rare and then sliced very thin.

You get about 40-50 slices out of each steak.

For the noodles, mix 1/2 C. smooth peanut butter with 3 T. balsamic vinegar, 1/3 C. orange juice, 1 clove minced garlic, 1/4 C. soy sauce, 1 T. sesame oil, 1 T. honey, 1 T. freshly grated ginger and 1/4 C. hot water. Add 1 can of coconut milk.

Whisk until it is blended and smooth.  Boil 1 pound of thin spaghetti until al dente.  Drain and mix with the sauce.  Toss in some diced green onions, shredded carrots and thinly sliced red pepper.

We are serving it spun on forks and served in small bowls sprinkled with fresh cilantro.

This can be served cold, warm or at room temperature.