Sometimes you have something in mind for dinner, but it just doesn’t work out. Maybe something went bad in the ‘fridge. Maybe you forgot to pick something up at the grocery store. Maybe someone in the house says they just don’t want that dish tonight.
Well, the latter is what happened in our house the other day. Dan said that he just wasn’t in the mood for the spaghetti squash that I had planned. Hmmm, I guess that means it’s plan B. What was plan B? I had no clue. I didn’t plan anything else. That’s where it’s good to keep tasty stuff in your cupboard. I had some fresh cabbage and red pepper. I always have some pasta. Oh, and there’s frozen gardein chick’n (that’s fake vegetarian chicken). Now all I needed was a sauce. Peanut sauce sounded great for this impromptu Asian dish.
I used one of the peanut sauces from my “Cupboard Cooking” Cookbook. This sauce comes from the Tofu Satay with Peanut Sauce recipe on page 20, and it’s one of my favorites.
So, here’s the dish that I decided to make for dinner. As always, if you eat chicken, by all means use real chicken. Or, try shrimp or pork in this. Or, tofu would be great. If you wanted to use some prepackaged Cole Slaw mix from the grocery store, that would work really well, and save some time. Throw in some broccoli or green onions as well if you want. Red cabbage would work instead of the green cabbage as well.
Peanut Chick'n and Egg Noodles Served with Cabbage Slaw
- 1/2 cup hot water
- 1/2 cup creamy peanut butter
- 1/4 cup unsweetened light coconut milk
- 2 tablespoons honey
- 2 tablespoons soy sauce
- Blend all sauce ingredients in blender until smooth. Season with salt and pepper. Set aside.
- 2 cups green cabbage thinly shredded
- ½ cup red pepper thinly sliced
- 1 tablespoon cilantro roughly chopped
- 2 cups egg noodles
- 1 package gardein crispy chick’n
- Mix cabbage, red pepper, and cilantro in a large bowl and set aside.
- Bring a large pot of salted water to a boil. Add dry pasta and cook according to package directions. Drain and toss with ½ cup of peanut sauce. Set aside.
- While pasta cooks, sauté chick’n according to package directions, leaving off any sauce that may have come in the package.
- To plate the dinner, place a large handful of the cabbage slaw in a shallow serving bowl. Top with cooked pasta. Place the cooked chick’n on top of the pasta. Drizzle ¼ cup sauce, or more if desired, over the chick’n. Serve hot. Enjoy!