Peanutty Perfection Noodles from Chloe’s Kitchen

Posted on October 15, 2012 | 13 Comments

Last week was busy, so I only had a chance to try one recipe, The Peanutty Perfection Noodles from our October VegCookbook, Chloe’s Kitchen.

They were crazy good. After the success of the Chinese Takeout Chow Mein, I was brave this time, and used the full amount of chili-garlic sauce. It was the perfect amount. Not too spicy at all.

I only made two modifications. The recipe called for brown rice noodles, which I couldn’t find, so I used linguini. It also said to shred the carrots, but the photo in the book made the carrots look more like carrot sticks, so I sliced them up into thin slivers.

I’ll definitely make this again. It was delicious and created lots of awesome leftovers (:

What did you VegCook this week?

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13 Responses to Peanutty Perfection Noodles from Chloe’s Kitchen

Kelley | October 16, 2012 at 6:34 pm | Reply

I made Tuscan Bean and Greens Soup over Garlic Toast. Check out my blog
- Britt Bravo | October 17, 2012 at 12:41 pm | Reply
  
  Oh my gosh, Kelley. That looks delicious! I’m glad to hear you found a good substitute for the escarole. I’ve been wanting to make that recipe, but couldn’t figure out where I could get escarole. I’ve added your photo to the VegCookbook Club Pinterest Board: http://pinterest.com/bbravo/vegcookbook-club/
marli | October 17, 2012 at 10:06 am | Reply

I made the phyllo mushroom turnovers. They made a nice, easy app. Everyone liked them. I do think they need a little something. So it will be fun to experiment with
Britt Bravo | October 17, 2012 at 12:42 pm | Reply

Hi Marli ~ I’ve never worked with phyllo dough before. I’ve always thought it would be difficult to work with. Any tips?
Kelley | October 17, 2012 at 3:54 pm | Reply

I’ve used phyllo dough. What’s nice about it is that you can thaw it out and use as many sheets as you need and then wrap up what you don’t use and refreeze it. When you’re working with the sheets keep them covered with a damp towel. That’s always worked for me.
marli | October 17, 2012 at 4:31 pm | Reply

I agree, you just have to keep it moist, since it dries out extremely fast. Other than that it’s very simple.
Kelley | October 21, 2012 at 11:38 am | Reply

Mongolian BBQ Seitan~delicious!
Britt Bravo | October 22, 2012 at 4:38 pm | Reply

Kelley & Marli ~ Thanks for the phyllo dough tips!

Kelley ~ Did you make the Seitan, or buy it? If you bought it, what kind did you buy?
Kelley | October 23, 2012 at 8:14 am | Reply

I usually like to make my own seitan but it was easier to buy it this time. The only brand I’ve bought is WestSoy. Sometimes I just buy a box of it and keep it in my freezer until I want to use it. New recipe on my blog for “Warm Spinach-Artichoke Dip”.
- Britt Bravo | October 24, 2012 at 3:31 pm | Reply
  
  Thanks, Kelley! It’s too bad the Warm Spinach Artichoke Dip didn’t turn out that well. It looks yummy! I pinned it on the VegCookbook Pinterest board.
julieruns | October 29, 2012 at 1:38 pm | Reply

I finally got my copy of Chloe’s book from the library 2 days ago (wait list). Thanks to you all I knew what sounded good. I bought ingredients for peanutty noodles and avocado toast today! Her book looks great for my family…not too many recipes with nuts (we have to avoid tree nuts), which can be quite common in vegan cooking. I ordered it already. I appreciate that her ingredients are pretty basic. Wow, you guys did a lot if cooking…good job!
Eileen Likes To Eat | June 10, 2013 at 7:10 pm | Reply

I am doing a cookbook challenge to cook every recipe from Chloe’s Kitchen.
Hope you don’t mind that I added your post to my blog page under “Others who made it”.
http://eileenlikestoeat.com/2013/06/10/cookbook-challenge-chloes-kitchen-peanutty-perfection-noodles/
Pingback: [Cookbook Challenge] Chloe’s Kitchen – Peanutty Perfection Noodles