Easy Peanutbutter Noodles

I have quite a pile of recipes that I have played with over the past few months. I could say that I have been so busy, no time. But I must confess, I have found lots of time for wasting time. My muse has left me for a time. Let's see if she has come back for a bit.

It's been a time of transitions with one daughter moving out and the second soon to be. It's been a time of change in body, mind and soul. In times like these cooking and meals often come as an afterthought. I was doing really well for about two weeks. My daughter and I did menus for the week, and agreed that who ever came home first would get the meal started. This, again, was great for 2 weeks. Then I was winging it again. Last week I made dinner all of 2 times. I hear myself telling my patients that they need to plan, plan, plan. The little voice in my head is saying" hypocrite".

So I have a few easy meals, that I have been making often lately. One is my meat sauce with tons of veggies, another is the chicken and pineapple in the crockpot (see previous blog). Third is Peanut Butter Noodles. I found a good base peanut sauce and went from there, this is what I ended up with. Easy and quick. Gluten free and vegetarian. I have made this with chicken as well.

Peanut Butter Noodles

1 cup low sodium chicken or vegetable broth

3 tbsp minced ginger

6 Tbsp soy sauce

7 Tbsp chunky peanut butter

3 Tbsp honey

4 tsp hot chili paste

4 cloves garlic, minced

1 package firm tofu - cubed

1 red pepper chopped

2 Tbsp canola oil

1/4 cup chopped green onions

1 cup frozen green peas, cooked

1. Combine first 7 ingredients in a bowl.

2. Heat oil in a skillet. Add red peppers and saute until slightly softened. Add tofu (Add cubed chicken if using) Saute for 3-5 minutes. Add sauce and cook until heated through.

3. Add green onions and peas.

Serve over gluten free rice noodles, udon noodles, spagetti or egg noodles.