A Spoonful of PB Helps the Noodles Go Down

What to do with this chicken from the other day? Hmmm… Chubby Hubby to the rescue!

We were watching TV and someone was eating some Asian noodles.

CH: “I could SO eat some noodles…”

Me: “Me too. We might could make some black bean noodles and peanut sauce.”

CH: “You know how to do that?”

Me: “I think so…”

CH: “Then why aren’t you doing it?” (He was kidding guys, I think he’s funny. Calm down.)

I start by putting the noodles on.


I got these at Costco and was thrilled to see how much protein they have! As a member of the “Tiny Tummy Club” (15 months post-op for Vertical Sleeve Gastrectomy. That’s another post though.) protein is super important and empty calories are no bueno. Every once in a while you want a treat though, so these are a great choice even if they are a bit high in the calorie department.

nutrition facts

Click to enlarge nutrition facts

Obviously, rice noodles are customary with a peanut sauce. I’m also sure that regular noodles would taste good too. the thing I do like about these noodles is that they’re a bit more firm than regular noodles, reminding me more of Soba noodles than plain flour noodles, which worked perfectly for this recipe.

It was then a matter of making the sauce. I looked quickly online and saw that the basic ingredients for peanut sauce are peanut butter, chopped peanuts, Sriracha sauce, soy sauce, sesame oil and sesame seeds. Many of the recipes also used coconut milk, but since I didn’t have any I left it out. I honestly just kind of combined the ingredients and taste tested until I liked it and it passed the Chubby Hubby test.

Roughly, here are the amounts:

-2 Tbsp of creamy peanut butter

-1 1/2 Tsp low-sodium soy sauce

-1/2 Tbsp minced ginger

-2 1/2 Tbsp of sesame oil

-1 Tsp sesame seeds

-Sriracha to taste (we used about 1 1/2 Tbsp)

-1 Tbsp chopped dry-roasted peanuts (for garnish)

-1 to 1 1/2 cups of cooked chicken

Noodles and PB sauceI heated all of the sauce ingredients in a pot, tasting regularly, until warm and combined, and then added the chicken to warm up. I did notice that the sauce was a lot darker in color than I thought it would be, but it tasted good. I was actually really pleased with the taste, especially considering I was kind of making it up as I went along (don’t you love it when that happens!). Also, as much as I like these noodles the appearance is not very appetizing. This is really one of those recipes that tastes a lot better than it looks, and both Chubby Hubby and I ate a good bit of it (leftovers are being set aside for lunch tomorrow), and agreed we would make it again soon.

I hope this inspires you to try new things using the things you have on hand in new and creative ways! Let me know if you give this a try and if you like it!

Happy Eatings! 🙂

Two Whole (Rotisserie) Chickens…(and a Coke)

Hello my lovely followers! I haven’t been posting in a while and apparently you missed me! I feel so loved and honored!! So, since it’s November, here’s something you can be thankful for: new posts! 🙂

My friend Susan and I (HI, SUSAN!!) were out the other day and she mentioned that she needed groceries. I told her that we actually had plenty of groceries but needed some meat/protein to actually build meals around. We were at Costco later (HI, COSTCO!!) and I had an idea. Instead of going to the regular grocery store and getting individual packs of meat like normal, I decided to get the Costco package of two chicken fryers and use them for meat for the week.

Everyone loves the convenience of a rotisserie chicken. I try to cook mine in the rotisserie on permanent loan from my parents instead of buying them at the store for two main reasons: one, it’s incredibly easy and two, I can control exactly what goes into them. I did end up buying the regular chicken fryers even though I did STRONGLY consider the organic kind, just to save a bit of money. I ended up getting 11 lbs. of chicken for $12, can’t beat that!

Brought the “chicken baby” home–called it that because I carried these chickens around the store like an infant because I forgot to get a cart– and got them prepped and ready. Easy as pie. For those not familiar:

-Removed the giblets and dried the chicken with paper towels

-I seasoned the skin by rubbing it with butter (olive oil works well too), salt, and pepper

– I inserted some fresh rosemary (one of my absolute favorite herbs) into the cavity along with a lemon in one chicken and an onion in the other (each cut in half or quarters, to make it fit in the cavity)

-I trussed the chicken, which is not hard once you get the hang of it. For those unfamiliar, here is an instructional video on the “proper” way to do it. I don’t always do it this way, the important thing is to tie it so that the chicken isn’t flopping in the rotisserie and the contents don’t fall out.

-Cook the chicken in the rotisserie for about 15 minutes a pound. If you don’t own a rotisserie, no big deal! This is totally transferable to a roasting recipe. Instead, just roast the chicken (on a rack, if you have one) at 425 degrees for about 90 minutes.

Yay! Now I had two rotisseried chickens! (Full disclosure, I had planned to have a picture of them to post because they were so pretty. When I got up the next morning, apparently Chubby Hubby had located the chickens and had helped himself to a leg quarter. Oh well, you guys know how they look anyway, right?)

I let them cool completely overnight wrapped in foil before I broke them down. This is no fun, but is not as bad (in my opinion) as doing it raw. I cut the chicken up, deboned it, and cubed the meat. I saved some of the skin in case I wanted to use if for flavoring later, but I gave most if it to the pups (who enjoyed it).  This left me with two big bowls of cooked white and dark meat chicken to use as I saw fit for the week. I did not do it this time, but I try to save the bones when I do this to make stock (which, as Alton Brown says, is for another show).

Tomorrow, I’ll show you what I did with the first portion of this meat!

Happy eatings!