Side Dish
Another yummy dish that came from my youth and my Vietnamese babysitter! This was by far my favorite dish of hers. In college, my friend, Mia, gave me a few more pointers and ideas on what her mother did to make it even better.
Granny Mae Wisdom--Doc, life is going to kill me, eventually. If I have to die, I'm going out with a Coke in one hand and fried chicken in the other.
I make mine a little on the spicy side. If you don't, omit the chili paste. It's just as good without it. You can also make it with spaghetti noodles or udon. To make it vegetarian, omit the bouillon cube.
Peanut Noodles
2 Cups Noodles
1/2 Cup Chicken Stock
1/4 Cup finely Chopped Onion
3 Tablespoons Soy Sauce
3 Tablespoons Chunky Peanut Butter
2 Teaspoons Minced Ginger
1 Teaspoon Minced Garlic
1 Chicken Bouillon Cube
1 Tablespoon of Salt
2 Teaspoons Chili Paste or Sriracha (optional)
1. Put Bouillon Cube and Tablespoon of Salt in a large pot of water and bring it to a boil.
2. Add noodles and boil until tender.
3. While noodles are cooking, mix remaining ingredients together.
4. Drain noodles and return to the pot.
5. Add peanut mixture and cover noodles.
6. You might need to heat for another minute to evenly distribute the mixture.
7. Serve and enjoy!
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