See that piece of corn? That is the beginnings of pretty much every meal that I have made in the last week.
Step 1: Husk your corn.
Step 2: Turn on the stove top. Place corn directly over the flame. Let is sit for a few minutes until it pops and hisses. Flip and repeat.
Step 3: Shave corn off cobb.
Step 4: Add this corn to whatever dish you are making. Or, just slather it with butter and chili and maybe some salty cheese and it is right off the cobb.
The other day I made some charred corn tacos.
Today I made some saucy peanut noodles.
These noodles are seriously dripping with peanut sauce and are a peanut butter-lover’s savory dream come true. The sauce gets spun in the blender. Couldn’t be easier. Oh, and I think the ginger is a key ingredient, so don’t leave it out. Go get the fresh stuff. And peel it with a spoon (the best trick I know!). And if you don’t use all of it, freeze it. It keeps well in the freezer. Ginger. Miracle ingredient.
I make these noodles all the time, adding different veggies etc. depending on the season and what I have on-hand.
I have a very hard time knowing when to stop eating these noodles. I always want just one more bite. They are quite heavy though, so only use half the amount of sauce to start and add more if you dare.
Peanut Sesame Noodles
adapted from Epicurious
This makes A LOT of sauce…you should make lots of pasta (like, an entire package/pound at least) or just use half of the sauce and save the other half in a jar for another time…
*Try not to let the noodles sit in the sauce very long — toss them together a few seconds before serving. If you are eating leftovers the next day, sprinkle with a tablespoon or so of water before heating to freshen up the dish.
**This is perfect for your vegan/veggie friends and meat eaters alike. Feel free to add tofu/tempeh, or some kind of chicken or meat if you wish.
For the peanut dressing:
- 1/2 cup smooth peanut butter
- 1/4 cup soy sauce
- 1/3 cup warm water
- 2 tablespoons chopped peeled fresh ginger
- 1 medium garlic clove, chopped
- 2 tablespoons red-wine vinegar
- 1 1/2 tablespoons Asian sesame oil (sometimes I like to use a spicy sesame oil)
- 2 teaspoons honey
- 1 teaspoon dried hot red pepper flakes
For the noodle salad:
- 1 lb dried linguine fini or spaghetti (or soba noodles…)
- 1 ear of corn
- 3 hefty handfuls of fresh spinach leaves
- 4 scallions, thinly sliced
- 1 red bell pepper, cut into 1/8-inch-thick strips
- 3 tablespoons toasted sesame seeds
Prepare your dressing by placing everything in the blender and pureeing it for 1-2 minutes or until smooth. Transfer the sauce to a large bowl.