I found myself eating alone this week again.
But, this time I chided myself enough to not resort to drive-thru, horrendous, unhealthy, fast food.
I vowed to challenge myself to make meals for one (or one with some leftovers).
So far, I have made some great baked sweet potatoes that I made into a meal (butter sauce to be posted later).
And, for some reason, I always crave Asian food when The Hubs is gone. No driving through Panda for me this week. I would make my own.
I love all sorts of Asian noodles—rice noodles, soba noodles, and somen noodles. I had a few packs of the latter in the pantry, found some peanut butter, and improvised the rest (with a lot of help from Epicurious’ Peanut Sesame Noodle recipe.)
I also found some beautiful peppers in the garden.
Noodles with Peppers and Peanut Sauce
2 T. olive oil
1 small red onion, peeled and sliced
Assorted sweet peppers, sliced
2 bundles somen noodles
1/2 c. smooth natural peanut butter
1/4 c. low-sodium soy sauce
1/3 c. warm water
2 T. chopped peeled fresh ginger
2 medium garlic clove, smashed
2 T. red-wine vinegar
1 1/2 T. sesame oil
2 t. honey
1 t. dried hot red pepper flakesPlace olive oil in a small skillet and heat on high heat. Add onions and sauté about 3 minutes.
Add peppers and sauté another 3-5 minutes or until soft.
Place water in a large sauce pan for cooking noodles. When water boils, add somen noodles and cook for three minutes. Drain and rinse.
Place the remaining ingredients in a blender and blend until incorporated. Set aside.
In a large serving boil, toss noodles, peppers and onions, and peanut sauce. Toss and serve.
I can’t wait to eat the leftovers cold.