The humble peanut butter is sooo much more than a spread on our breakfast toast. Some things I can think of include....
1) A dip for veges 2) Muffins and cupcakes! 3) Can't forget it can be used to bake a cake too 4) Oh, what about a sauce for satay chicken skewers? 5) Brownies? 6) Peanut butter sauce on ice-cream? 7) AH! Peanut butter ice-cream? 8) Eat from the jar?
Inspired by Good Taste magazine recently, I used chunky peanut butter as a sauce in my stir fry noodle dish. It was sooo good that I freeze a batch and made another batch a few weeks later. Kraft has a low fat peanut butter version which is less smooth than their usual one but I love it all the same.
Chicken Stir Fry Noodles in Peanut Sauce (Serves 4-6) 1 packet of noodles of your choice ( I bought skinny yellow noodles which is named "Singapore noodles-even though there is really no such noodles named after Singapore IN Singapore) 500 grams of chicken thigh meat diced half a cabbage shreddedd 1 carrot diced 1 chilli chopped 1 tablespoon of minced garlic 1 cup of chopped mushrooms 1/2 cup of peanut butter 1 tablespoon of soya sauce
In a jar, whisk peanut butter till smooth.
Cook noodles per directions of your pack (I blanched mine). In a wok or deep pan, fry garlic and chilli till it smells oh so good. Then brown chicken. Toss in the veges. After around 4 minutes, or when veges are nearly cooked, toss noodles through. Add peanut paste and soya. Taste to see if it requires more seasoning.
If you like, toss some peanuts through. I served with with a sprinkle of sesame seed.
food brings people together, regardless of culture and country of origin. imagine this space like a huge dining table-filled with home cooked food, with people sharing, loving and eating. eat and enjoy.