Kowalski's Culinary Director Rachael Perron joined Karen Scullin in the FOX 9 Kitchen on Sunday to give more tips on cooking with kids and raising adventurous eaters.
Peanut butter noodles
Ingredients:
- ½ cup peanut butter
- 1 tbsp. peanut butter
- ½ cup hot water or skim milk (or combination), plus more if needed
- 4 tbsp. soy sauce or tamari
- 1 tbsp. Worcestershire sauce
- 1 tbsp. sugar
- ¼ tsp. cayenne pepper
- 2 (7.1 oz. each) pouches Ka-me Hokkien Stir Fry Noodles or similar prepared stir fry noodles (not dried noodles)
- 1 tbsp. peanut or sesame oil
- 2 cloves peeled garlic, finely minced
- 8 oz. (about 1 ½ cups, or ½ pkg.) Kowalski's Stoplight Peppers
- 5 oz. (about 1 ½ cups, or ½ pkg.) matchstick-cut carrots
- 7 oz. (about 3 cups, or ½ pkg.) Dole Coleslaw Mix
- 4 green onions, very thinly sliced on the diagonal, divided
- ⅓ cup coarsely chopped roasted peanuts
- ¼ cup roughly torn fresh basil leaves
- ¼ cup fresh cilantro leaves
Preparation:
- In a medium mixing bowl, whisk together peanut butter, ½ cup water or skim milk, soy sauce, Worcestershire sauce, sugar and cayenne pepper until smooth.
- Add additional water as needed to loosen sauce (to the consistency of molasses or chocolate syrup); set aside.
- Remove noodles from outer wrappers; pierce inner bags several times with a knife.
- Microwave each pouch on HIGH 1 min.; set aside.
- In a large skillet, heat the oil over medium-high heat; add garlic, peppers and carrots. Stir fry for 3 min.
- Add coleslaw and half the onions; stir fry for 1 min.
- Add noodles and sauce; toss to coat.
- Cook until everything is warm; garnish with remaining onions, peanuts and herbs.
- Serve immediately.
