The MPRE stands for Multistate Professional Responsibility Exam, and law students have to take this exam sometime before taking the state bar exam, and apparently it shows that you understand the legal ethics involved in being a lawyer. Whatever. It makes me feel sort of crazy, and cramming all this information into your head within a few days tends to make you feel a bit loopy, and dare I say it, nutty. Which makes me want to eat nuts.
Yes, I'm strange like that. But peanuts alone don't really work for me, I like them in peanut butter sandwiches and cookies, but that's not sufficent to cure any sort of craving I might have had. Fortunately, I recently came across a recipe for peanut-sesame noodles, which is a nice alternative to the tomato-sauce-and-pasta routine and just about as easy. Well, almost.
For one, you can buy the peanut-sauce-in-a-packet at the grocery store, which I tried, and it was pretty gross. Not very peanutty and the flavor was super bland. I've also found recipes that involved just peanut butter and soy sauce, and that was far too overpowering of a flavor, especially if you're using this as a side dish. So I've added the nice addition of coconut milk, which rounds it out without being too coco-nutty, and adds a nice southeastern asian kick to whatever you're making for dinner.
This dish is pretty easy, great warm or cold and fantastic with just about any type of grilled meat or fish, especially seared ahi tuna.
Sesame Peanut Noodles
(serves about four, easily doubles)
- 1/2 cup of creamy peanut butter (preferably no sugar added, and all-natural)
- 1/3 to 1/2 cup of soy sauce (depending on preference)
- 2 tbs. Asian hot sauce (Sriracha/Rooster sauce works best)
- Freshly ground pepper
- About 1/2 can of canned coconut milk, approximately 8 ounces
- 1 package of asian chow mein noodles (usually egg noodles) or spaghetti
- 2 tbs. toasted sesame seeds
- 4 green onions, sliced
1. Mix the first three ingredients together to mix a sort of peanutty paste in a saucepan, until the hot sauce and soy sauce are well incorporated into the peanut butter.
2. Turn on the stove to medium heat, and slowly mix in the coconut milk little by little until it smooths out into a thick sauce. (You can add more coconut milk if the peanut flavor is still sort of intense). Add pepper to taste, and stir occasionally, lowering the heat to simmer for about five minutes or so.
3. Meanwhile, cook the noodles on the package according to directions. Careful not to overcook! Drain, rinse with cold water and place in a large bowl.
4. Add the peanut sauce, and toss to coat the noodles. Sprinkle with sesame seeds and green onions and serve!
