The following recipe for Noodles with Peanut Sauce is from Mrs. Alaska.
1. Save any meat or fish bones and/or vegetable skins, peels, ends, leaves, etc to occasionally make batches of broth. Pressure can this broth to save it long term.
2. Cook a package of noodles in broth, according to directions. (Boiling noodles in broth results in a more flavorful dish than boiling them in water.) Note that generally dry wheat noodles take 8 – 13 minutes, rice noodles 5 minutes, and fresh, homemade pasta just 2-3 minutes.
3. Drain the noodles, saving the broth for making the sauce.
3. The sauce: Mix one-quart broth with 1/3 to 1 cup peanut butter (your preference, to suit your taste.) Less peanut butter will yield a thinner, lighter sauce. More peanut butter results in a thicker and heartier sauce. Add 3 – 4 TBS soy sauce. Add aromatics of choice, such as garlic, onion, cayenne.
4. Combine sauce and hot noodles so that the pasta absorbs the flavor.
5. Add any pre-cooked meat or vegetables, of choice. The sauce clings well to broccoli and cauliflower.
6. Top the dish with one cup of shelled peanuts and fresh scallions or chives.
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JWR Adds: Mrs. Alaska has a fascinating blog at: Off-road, Off-grid in Alaska.
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