aang & kitara

by k robinson

Satcha Before Homecoming

Candy

Peanut Noodles with Zucchini

In our first blog post, we will chronicle an attempt at a recipe from theppk.com, Peanut Noodles with Zucchini. The recipe called for rice noodles, sauteed zucchini with garlic and ginger, and peanut sauce. Our attempt was a failed one!

Finished product (not quite palatable)

The peanut sauce -- definitely not the desired consistency

We started off by peeling and grating ginger. This was our first time grating ginger; we used a new box microplane (a purchase suggested by Isa's VWAV.) In order to sauté the ginger and minced garlic, we used a cast iron-frying pan (a first). A cheap, yet enormously heavy utensil. The cast iron frying pan goes unwashed, even after many uses, thereby maintaining an oily-coating. Using a cast iron frying pan will help increase the digestable iron content in your food. Our's is a ~$25 dollar model from Williams-Sonoma. As for the rest of my new utensils: I'll describe them in detail later.

While we minced our ginger and garlic, we boiled brown rice udon noodles. There turned out fine, only to then later be ruined by our sauce-catastrophe. Brown rice udon noodles were acquired at Whole Foods Market in Alex., VA. Brown rice is fabulously more nutritious than its whiter counterpart.

Our peanut would-be-sauce consisted of a water, peanut butter, soy sauce mix. The soy sauce was tamari, the peanut butter was freshly ground from our local co-op. The recipe was unclear on the type of peanut butter, and the type of soy sauce: perhaps this contributed to our failure. Because our peanut sauce ended up more soupy than saucy, we used a bottled peanut sauce instead, which still failed to salvage our meal. Although, with enough soy sauce on it, everything tastes good!