These days, many of us have a little too much time on our hands. While it's certainly easy to dwell on the dire nature of our global situation, we feel it's time to look for some positives in this chaos. Positive #1 - more time to cook!
We'll be sharing a few recipes from our upcoming Beyond Skid cookbook to help inspire you in the kitchen these next few months and help you make use of many pantry staples you've likely got in your cupboard.
These easy Peanut Street Noodles usually make an appearance on our kitchen table at least once a week, due to the fact that they're so quick to whip up, and make great leftovers the next day. What I love about these noodles is that even if I don't have everything from the recipe, almost anything goes as long as you've got peanut sauce and noodles. You can also sub tofu for chicken if you're looking for a vegetarian option. Enjoy!
Peanut Street Noodles (Serves 4)
1 box of stir-fry rice noodles or soba noodles
3 chicken thighs
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon sesame seeds, plus more for garnish
1/2 white onion, finely chopped
1 clove garlic, minced
1 small zucchini, finely chopped
1 carrot, thinly sliced
1/2 bell pepper, thinly sliced
2 eggs (optional)
2 green onions, finely chopped
small handful of cilantro, chopped
splash of soy sauce
Chopped cashews or peanuts, to top
Boil a large pot with water for noodles.
Heat a pan to medium heat with 1 tablespoon of coconut oil.
Season chicken with melted coconut oil salt, cayenne pepper, soy sauce and sesame seeds.
Pan-fry chicken thighs, about 10 minutes on each side.
Heat a separate pan to medium heat with coconut oil. Sauté onion, garlic, zucchini, half the carrot, and bell pepper.
Once chicken thighs are fully cooked, remove from heat and cut into strips on a cutting board. Toss into vegetable pan.
Cook noodles according to your packaging, but remove from water a minute or two before they are fully cooked.
Throw noodles into the vegetable/chicken pan at medium heat and pour half the peanut sauce into the noodles. Crack eggs into the pan, stirring until the eggs are fully scrambled.
Top with Peanut Sauce (recipe below) and garnish with freshly chopped cilantro, green onion, sesame seeds and rest of the shredded carrot.
1/4 cup peanut butter
1/4 cup water
1 tablespoon rice vinegar
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon ground ginger
dash of soy sauce
dash of Sambal Olek (optional for extra spice)
1/2 teaspoon sesame seeds, plus more to top
Place water in a small blender, then add peanut butter, rice vinegar, honey, and salt and blend well.
Add spices and sauces and blend again.
Continue to add water or peanut butter until desired consistency. I like it a little runny so I can spread it out over more noodles.