Last Friday night was the opening of my exhibition "A New Art History" at Trish Higgins Fine Art which is in the public spaces of Inn at the Park. It was a lot of fun and there was a great turnout, despite the crummy weather. I think a lot of people were just sick of being housebound and were looking for any excuse to be out and about.
After the opening, I had a few friends over for a late supper. I didn't take any pics, but it was such a fun and easy idea, I thought I would go ahead and include the recipe here. Basically, I made a gigantic batch of spicy peanut noodles--one of my favorite foods. I got out the chopsticks (black melamine ones, some cream colored ones with Chinese character on them and the sea animal sets for the non-chopstick users) and bought some take-out food containers. (Check your local Asian grocery!) I filled the take-out containers with noodles and then let my guests choose from a variety of add-ins. I had green onion, red pepper, cilantro, tofu, peanuts, edamame, crystallized ginger, soy sauce, hot sauce, hot oil and sesame oil. Of course we had fortune cookies! It was so fun to watch everyone standing or sitting around, slurping noodles from a box and drinking a glass of wine. AND, the clean-up was a breeze. If you wanted to, you could enlarge the meal with some dumplings, hot Asian buns, spring rolls or egg rolls--just on a large platter on the coffee table. Hmm, Do I have any large platters?
Recipe: Spicy Peanut Noodles
1/2 cup peanut butter (I use Peter Pan Plus 8)
2/3 cup tamari soy sauce
2/3 cup packed brown sugar
1/2 cup Oriental sesame oil
4 heaping spoonfuls of minced garlic
2 tsp. minced fresh ginger (lazy me uses the bottled stuff)
1 tsp. crushed red pepper flakes
24 oz. udon noodles (or plain spaghetti works just fine)
Cook the noodles per directions, but you want it a little chewy--not too done. Drain and cool. Meanwhile, combine all the other ingredients in a large bowl (I use an 8-cup measuring cup.) with a whisk until smooth. Place cooled noodles in a large serving bowl, pour sauce over and toss to coat. You want to prepare this a couple of hours ahead and then allow to chill in the fridge-that way the noodles soak up all the peanutty goodness. Bring to room temperature and you may need to add a little warm water to the noodles as you toss to loosen. Garnish as desired. Doubles easily.
Mangez!
After the opening, I had a few friends over for a late supper. I didn't take any pics, but it was such a fun and easy idea, I thought I would go ahead and include the recipe here. Basically, I made a gigantic batch of spicy peanut noodles--one of my favorite foods. I got out the chopsticks (black melamine ones, some cream colored ones with Chinese character on them and the sea animal sets for the non-chopstick users) and bought some take-out food containers. (Check your local Asian grocery!) I filled the take-out containers with noodles and then let my guests choose from a variety of add-ins. I had green onion, red pepper, cilantro, tofu, peanuts, edamame, crystallized ginger, soy sauce, hot sauce, hot oil and sesame oil. Of course we had fortune cookies! It was so fun to watch everyone standing or sitting around, slurping noodles from a box and drinking a glass of wine. AND, the clean-up was a breeze. If you wanted to, you could enlarge the meal with some dumplings, hot Asian buns, spring rolls or egg rolls--just on a large platter on the coffee table. Hmm, Do I have any large platters?
Recipe: Spicy Peanut Noodles
1/2 cup peanut butter (I use Peter Pan Plus 8)
2/3 cup tamari soy sauce
2/3 cup packed brown sugar
1/2 cup Oriental sesame oil
4 heaping spoonfuls of minced garlic
2 tsp. minced fresh ginger (lazy me uses the bottled stuff)
1 tsp. crushed red pepper flakes
24 oz. udon noodles (or plain spaghetti works just fine)
Cook the noodles per directions, but you want it a little chewy--not too done. Drain and cool. Meanwhile, combine all the other ingredients in a large bowl (I use an 8-cup measuring cup.) with a whisk until smooth. Place cooled noodles in a large serving bowl, pour sauce over and toss to coat. You want to prepare this a couple of hours ahead and then allow to chill in the fridge-that way the noodles soak up all the peanutty goodness. Bring to room temperature and you may need to add a little warm water to the noodles as you toss to loosen. Garnish as desired. Doubles easily.
Mangez!