I’ve been something of a single for the past few weeks. My JiT has been working extremely long hours and late nights (and weekends) on a big project. Although I support his hard work — and even occasionally help him brainstorm — I miss his company at night.
On top of just missing him, this little arrangement has left me rather stumped for dinner ideas. Though he’s often not home until after 11pm, he’s often hungry when he gets here.
As someone who considers it her duty to make sure her family is well-fed, I consider it unacceptable to simply shrug my shoulders when my husband walks in the door hungry…no matter what the time of night. So, I’ve been trying to plan dinners that reheat well or, even better, require no heating at all. Last week it was BLTs with cucumber and avocado slices. Tonight, cold peanut noodles with veggies.
Made with whole grain pasta, colorful veggies and a sauce made with light peanut butter, this dish actually tastes better cold after its had a chance to sit in the fridge for a few hours (makes a great packed lunch too). Even better, it can be assembled in less than 30 minutes.
My JiT has at least another few late nights ahead, so if you’ve got any recipes that taste better as leftovers (or as a midnight snack), send them my way.
Cold Peanut Noodles
Adapted from MarthaStewart.com
1/4 cup reduced fat creamy peanut butter (I like Jif)
2 tablespoons brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 clove of garlic, minced
pinch red pepper flakes
6 ounces whole grain spaghetti
1/2 small Vidalia onion, thinly sliced
1 red bell pepper, thinly sliced
1/2 cucumber, peeled, seeded and sliced into thin sticks
1 green onion, diced
leaves from 3-4 sprigs fresh cilantro, roughly chopped
sprinkle of toasted sesame seeds (optional)
In a large pot, bring water to a boil to cook pasta. While water is coming to a boil, in a large bowl, whisk together peanut butter, brown sugar, vinegar, soy sauce, oil, garlic and red pepper flakes. Set bowl aside.
Once water comes to a boil, cook pasta according to package directions. When pasta is about 3 minutes shy of being cooked, add in sliced onions and red peppers and cook until pasta is el dente. Drain pasta and veggies in a colander and rinse with cold water to bring to room temperature.
Add cooked pasta and cooked veggies to the peanut sauce. Add in cucumber, green onions, cilantro and toasted sesame seeds and toss until evenly coated with the sauce. Serve immediately at room temperature or refrigerate and serve chilled.