Tag Archives: noodles

Easy, Healthy Meals with Noodles & a Thai Peanut Noodle Recipe

Look what I just made in 10 minutes:

Thai Peanut Noodles

This is an easy Thai Peanut Noodle dish that took me all of 10 minutes and a handful of ingredients.

Disclosure: I received samples of product from Fortune Noodles in order to review them for you here on the blog. As always I only give you my 100% honest opinion. See my full disclosures here.

Do you love noodles? I am not talking pasta. I am talking about the ramen-style noodles that you ate every day once you moved out of your parent’s house!  Honestly, I pack them in my kids’ lunches every week, and they are just about the only lunch that comes back totally eaten! We love it around here, and for a  hot meal, it is a great way to feed my kids fast!  I love that I can serve them alone with seasoning, or amp them up with lots of veggies or meat- and depending on what I put on them, my meal changes completely.

My kids love either plain buttered noodles, or instant soup Yakisoba style noodles (the thin, long, kind), but my husband and I love Thai sauces over rice noodles (flat, long) or Udon style (the round, wheat) noodles with teriaki or curry sauces.

Here’s a quick description of each kind that I got to sample from Fortune Noodles:

Yakisoba

Teriyaki SG Fortune Noodles

Udon

7_Chkn_Udon_3D_Pkg Fortune Noodles

Rice

7_Chkn_Udon_3D_Pkg Fortune Noodles

I love keeping “easy” food that is healthy on hand to make for easy meals in our busy schedules to make my life so much easier. These noodles are awesome. Unlike the dried up kind that sits in the cupboard, the Fortune Brand noodles are fresh, so you keep them refrigerated. They use no-GMO oils, natural colors, and no MSG. I love that their ingredients are 100% natural.

For my Thai Peanut Noodles, here’s what I did:

Thai Peanut Noodles

Thai Peanut Noodles

Ingredients

  • 1 package Fortune Thai Peanut Rice Noodles
  • 1 package firm tofu
  • 1 Tsp.oil
  • 1 cup broccoli, cut into florets
  • 1 cup frozen peas, thawed
  • 1 large carrot, peeled and shredded
  • 2 TBSP peanuts
  • *Squeeze of lime, and sprinkle of cilantro or chives optional

Instructions

  1. In a medium saucepan, heat the oil over medium/high heat. Meanwhile drain and cut the tofu into cubes. Layer it between 4 paper towels and press to absorb the extra water. Place the cubes into the hot oil. Flip to brown both sides.
  2. Add the vegetables and cover for 2 minutes.
  3. Open the Fortune Rice Noodles and puncture the bag- heat in the microwave for one minute to loosen the noodles (or you can run them under hot water).
  4. Add the noodles, 1/2 cup of water and the seasoning bag to the skillet and mix it all together. Cover and continue to cook 2 more minutes.
  5. Remove from the heat and add your chopped peanuts and cilantro or chives if desired. Squeeze a little lime over the top, and serve.
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I literally could eat noodles every day, as I sit here now dreaming of my favorite Thai places to eat and slurp up my noodles like they were running out of them. Back in the day (before kids!) and I had no food in my house at all, I would still find enough money to go out with my sister in law to our favorite Pho or Thai places just to get our fix on some noodles drenched in hot broth or yummy sauce! It was always worth it and crave-worthy. When I got married and then pregnant, my cravings were always for Thai rice noodles with peanut sauce. always. And so now, I still love noodles, but I can’t go out all the time- Making it myself is easier and usually healthier, but can be time consuming. I love that I can get a healthy, pre-packaged meal that is halfway homemade, but still gets me my craving indulgence!

The Fortune Noodles website has some great recipes too for making their packaged noodles and complete meal with added vegetables and meat (or tofu). Check them out here:

Website, Facebook, Twitter.

Make this, I know you will love it!

Thai Peanut Noodles2

Disclosure: I received samples of product from Fortune Noodles in order to review them for you here on the blog. As always I only give you my 100% honest opinion. See my full disclosures here.

Linking up this week with Deborah & Sarah for Meatless Monday along withFood, Pleasure and Health and The Fit Foodie Mama for another ALL veggie link-up! Great way to start the week! Come by and check them out!

Cold Noodles with Asian Peanut Sauce #FoodieExtravaganza

This is one of my favorite recipes. I love leftovers, and somehow a cold peanut noodle salad, tastes like the best kind of leftovers. The tang of soy sauce and ginger and garlic…so good for a quick lunch, and since this takes less than 30 minutes from start to finish, I know you will love it too!

Cold Noodles with Asian Peanut Sauce

Here we are:

Cold Noodles with Asian Peanut Sauce #FoodieExtravaganza

Ingredients

  • 3 cloves of garlic, pressed or finely minced
  • ¼ tsp ground ginger
  • 2 Tbsp. veg. oil
  • 2 Tbsp tamari or good soy sauce
  • 1 Tbsp cider vinegar
  • 1 Tbsp honey
  • 1/8 tsp pepper
  • Dash cayenne
  • ¼ tsp tabasco
  • ½ cup smooth, natural peanut butter
  • 1/2 pound linguine (1/2 a box)
  • 1 cup red & yellow peppers sliced into bite-sized pieces

Instructions

  1. In a large bowl, add the garlic through the tabasco. Whisk together.
  2. Add the peanut butter. Whisk until smooth.
  3. Boil linguine according to package, drain and add to the sauce. Add the peppers and scallions.
  4. Toss to coat it all with the sauce. Garnish with more chopped scallion if you want. Chill & Serve.
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This recipe is very loosely inspired by the Szechwan Noodles in the Barefoot Contessa Cookbook (the original one! page. 108)

I say, loosely since I changed quite a bit! The original recipe is fantastic, I just didn’t have all the ingredients that she called for, nor did I want to, so I came up with this version, which is way cheaper, easier to make and just as good!

In case you want to make hers, just know the changes I made:

  • I omitted the tahini, sherry, hot chili oil, sesame oil
  • I changed the process, to hand whisk instead of process it. I halved the recipe to serve 4.
  • I added tabasco, made the peanut butter natural, used cider vinegar instead of sherry vinegar, used tamari instead of soy, powdered ginger instead of fresh.

See? I did say, loosely!

If you are inspired to make any other delicious peanut butter goodies, the bloggers of Foodie Extravaganza are doling out some awesome eats today!
foodieextravaganza-300

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food ‘holidays’ as detailed in The Nibble. This month Sneha from Snehas Recipe is hosting, Peanut Butter is our theme. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE. Check out these great Peanut Butter submissions!

Homemade Peanut butter Cups from Fearlessly Creative Mammas

Cold Noodles with Asian Peanut Sauce from Hardly a Goddess

Peanut Butter Rice Krispie Bars from Palatable Pastime

Peanut Butter Bars with Oatmeal and Chocolate Chips from A Day in the Life on the Farm

Peanut Butter Cookies from Basic N Delicious

Mini Chocolate Peanut Butter Cups from Sneha’s Recipe

West African Peanut Soup from Caroline’s Cooking

Peanut Butter Chocolate Bread from Making Miracles