Today for lunch was another easy-peasy "salad". Also taken from the NYTimes Minimalist Mark Bittman, this recipe is a peanut sauce intended to be tossed with cold noodles. Here are most of the assembled ingredients:
Here is the recipe:
87. Cold not-sesame noodles: Combine about a half-cup peanut butter with a tablespoon soy sauce and enough coconut milk to make the mixture creamy (about a half cup), along with garlic and chili flakes in a blender or food processor. Toss sauce with cooked and cooled noodles, a load of mint, Thai basil, and/or cilantro, and lime juice. Shredded cucumber and carrots optional.
I used chili oil from the Asian food aisle as I could not find chili flakes anywhere. Trust me, this oil will get the point across. I wish I had bought carrots. I've got cilantro for the topping.
The verdict: VERY creamy sauce. The coconut milk really helps to un-stick the peanut butter. That said, the peanut butter was still clearly very dominant even with the other strong ingredients. I think it could use a tad more chili oil and soy sauce. The cilantro was a nice touch. I have enough leftovers for at least 3 other meals I would say.
Here are photos of my kitties who keep me on the straight and narrow:
(NUMBER TWELVE in 2010)