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Day 57: Macaroni & Cheese with Caramelized Onions & Bacon and Peanut Noodles with Chicken

Just got home. Taped the Lunchbox Meals and Salads episodes today. Mike and W ate noodles for dinner. Am feeling like a negligent Mum.

Picked through the whole day; not sure what exactly was being consumed at dinnertime. The set is totally devoid of outside light and sound – it’s like a deprivation chamber, where you can’t tell what time of day it is unless you look at the numbers on the microwave, or run across the parking lot to Starbucks.

Peanut Noodles with Chicken and Veggies

AuthorJulie

Yields1 Serving

½ lb (250 g) steamed Chinese noodles or spaghetti
¼ cup (60 mL) chicken or vegetable broth
3 tbsp (45 mL) peanut butter
3 tbsp (45 mL) soy sauce
2 tbsp (30 mL) brown sugar or honey
2 tbsp (30 mL) rice vinegar
2 cloves garlic, crushed
1-2 tsp. (5-10 mL) grated fresh ginger
½ tsp (2.5 mL) curry paste (optional)
2 cups (500 mL) chopped cooked chicken, pork or shrimp, or diced tofu
1 carrot, peeled and grated
1 red bell pepper, cut into slices
1-2 green onions, chopped
½ cup (125 mL) chopped peanuts (optional)
Fresh cilantro for sprinkling (optional)

1

Cook the noodles according to the package directions. Rinse with cold water in a colander and drain well. Set aside.

2

In a small bowl, whisk together the chicken broth, peanut butter, soy sauce, brown sugar, vinegar, garlic, ginger, and curry paste (if using) until smooth. Or instead of whisking it, shake it all up in a jar.

3

In a large bowl, toss the noodles, chicken, carrot, pepper, green onions, and peanut sauce. Serve in bowls sprinkled with chopped peanuts and/or cilantro.

Ingredients

 ½ lb (250 g) steamed Chinese noodles or spaghetti
 ¼ cup (60 mL) chicken or vegetable broth
 3 tbsp (45 mL) peanut butter
 3 tbsp (45 mL) soy sauce
 2 tbsp (30 mL) brown sugar or honey
 2 tbsp (30 mL) rice vinegar
 2 cloves garlic, crushed
 1-2 tsp. (5-10 mL) grated fresh ginger
 ½ tsp (2.5 mL) curry paste (optional)
 2 cups (500 mL) chopped cooked chicken, pork or shrimp, or diced tofu
 1 carrot, peeled and grated
 1 red bell pepper, cut into slices
 1-2 green onions, chopped
 ½ cup (125 mL) chopped peanuts (optional)
 Fresh cilantro for sprinkling (optional)

Directions

1

Cook the noodles according to the package directions. Rinse with cold water in a colander and drain well. Set aside.

2

In a small bowl, whisk together the chicken broth, peanut butter, soy sauce, brown sugar, vinegar, garlic, ginger, and curry paste (if using) until smooth. Or instead of whisking it, shake it all up in a jar.

3

In a large bowl, toss the noodles, chicken, carrot, pepper, green onions, and peanut sauce. Serve in bowls sprinkled with chopped peanuts and/or cilantro.

Peanut Noodles with Chicken and Veggies

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2 comments on “Day 57: Macaroni & Cheese with Caramelized Onions & Bacon and Peanut Noodles with Chicken

  1. Dana mccauley
    February 27, 2008 at 5:00 am

    Double yum Julie! This promises to be a wonderful season of your show!

  2. Anonymous
    August 30, 2012 at 8:13 am

    There is no recipe for macaroni and cheese here.

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