I do not love peanut butter. Cookies, cake, brownies…sandwiches…crackers…not a fan. I’ll eat it if I am starving, but 9 times out of 10, I will move on without a look behind me.
But. Several years ago, I discovered that peanut butter in a savory application is pretty damned delicious. So that summer, the summer of discovery if you will, we ate peanut noodles at least once a week. At the time, I was a new step mom to a 4 year old and a 2 year old…and they were used to eating mac and cheese. And more mac and cheese. And more mac and cheese. But they loved peanut butter sandwiches, and obviously noodles, so this wasn’t a hard sell.
Time travel to the present: Remember when I said I often will make an awesome recipe only to forget I ever cooked it? Well, 2012 was the year of the peanut noodle and I think it is reemerging in 2017.
I found this recipe on Pinterest, and I am thinking I will make a few changes to it.
Change #1: I am going to cook the cabbage instead of leaving it raw. I might even scorch it some. I LOVE caramelized cabbage. The recipe calls this dish a salad, but I am going to push it over into the entree realm by cooking the cabbage.
Change #2: I don’t love curry powder. I think it’s the turmeric. Instead of seasoning the chicken with it, I will use Chinese 5 spice.
Change #3: Will not garnish with peanuts. Let’s not get crazy, ok?
Change #4: Honey instead of brown sugar
Change #5: Totes using bagged coleslaw instead of shredding my own cabbage.