Noodles with Spicy Peanut Sauce is an asian inspired recipe. Its very similar to the sauce that is served with the Thai Salad but spicy instead. You can serve this noodles with or without veggies and it will still taste great. A simple, spicy and healthy recipe which you can make in no time.
Ingredients:
6 oz whole wheat thin spaghetti or noodles
2 tbsp creamy peanut butter
4 tbsp reduced sodium soy sauce
1/4 cup water
2-3 tbsp sriracha sauce (adjust according to your taste)
1 tbsp rice vinegar
2 spring onion, finely chopped
1/4 cup dry roasted unsalted peanuts, coarsely chopped
1/2 - 1 tsp fresh ginger, finely grated
1 cup steamed vegetables (optional)
Method:
Cook the spaghetti/ noodles according to the directions in the package by adding some salt and oil to the water. Drain and rinse with cold water.
In a bowl, add the peanut butter, soy sauce, water, vinegar, spring onion, ginger and sriracha sauce and whisk all the ingredients together until smooth.
Just before serving, toss the spaghetti/ noodles with 3/4 of the peanut sauce and top with vegetables. I know its good to eat veggies with every meal but don't add too many...you can add some broccoli, sugar snap peas and carrots. I like mine without veggies as it brings out the flavors of the spicy peanut sauce.
Drizzle the remaining sauce over the vegetables and spaghetti. Garnish with spring onions and coarsely chopped peanuts and serve.
Makes 2 servings.
Every now and then, I crave for something sweet and usually resort to recipes that can be made easily. At times, I try to make vegan recipes to avoid the fat content. I made some peanut butter cookies and they turned out great...sure couldn't stop with one cookie. These cookies are a low-fat version when compared to the regular ones.
Ingredients:
1/2 cup whole wheat flour
1/2 cup oat flour
1/2 cup light brown sugar
1/4 cup ground flaxseed
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
2 tbsp canola oil
1/4 cup maple syrup
1/4 cup creamy peanut butter (use crunchy peanut butter, if you like bits of peanuts)
Pinch of salt
Method:
Preheat oven to 350° F. In a mixing bowl, add whole wheat flour, oat flour (grind the instant oats to a powder consistency), brown sugar, ground flaxseed, baking powder, baking soda and salt and mix well. Stir in the wet ingredients to the dry mix. Make sure that the ingredients are mixed well. If not, you can use your hand to knead the dough.
Drop a tablespoon size of the dough onto a cookie sheet (line with parchment paper) about 1-2 inches apart and flatten it. Bake the cookies for 12-15 minutes or until the bottom of the cookies are lightly golden brown. Cookies will be soft when out of the oven and firm up as they cool. Cool the cookies for 10 minutes and serve.
Makes 12-14 medium sized cookies.
Sweet corn vegetable soup is popular among the Indo-Chinese cuisine and is one of the simplest soup to make. It is a much lighter soup when compared to other soups and one of my favorites. This soup can be prepared using clear vegetable stock or water. Using a stock, gives it more body and makes it much more flavorful.
Ingredients:
5 cups clear vegetable stock or water
1 can (10 oz) cream style corn
1 cup frozen sweet corn kernels
2 carrots, petite diced
1 cup green beans, finely chopped
3 spring onions, finely chopped
1 tsp vinegar
1 tbsp cornstarch (mix with 1/4 cup water)
1/4 tsp ajinomoto (optional)
Soy sauce, to taste
Salt, to taste
White pepper powder, to taste
Method:
In a stock pot, add the clear vegetable stock (or water), carrots, corn kernels and beans and cook the vegetables until they are done.
Add the cream style corn, vinegar, salt, pepper and ajinomoto and simmer for few minutes.
Now, add the cornstarch paste slowly and mix well to get the desired consistency. Add more water, if required. Garnish with spring onions and serve hot with soy sauce and chilli vinegar(finely chopped green chillies with vinegar and salt).
To make clear vegetable stock:
Ingredients:
6 cups water
1/2 cup carrots, chopped
1/2 cup celery, chopped
1/2 cup cabbage, chopped
1 medium onion, chopped
1 tsp whole black peppercorns.
Few bay leaves
Few cloves
Salt, to taste
Method:
In a stock pot, add water, vegetables and spices and allow to boil on slow flame for 25-30 minutes until all the flavors are infused into the broth. Strain the clear stock and use in recipes. It can be stored in the refrigerator for 2-3 days or frozen until you want to use it later (thaw before using).
Makes 6 servings.
