I used to teach ‘What’s for Dinner’ classes at the Loblaws PC Cooking School and this Peanut Noodles recipe was always a crowd pleaser. The classes were about an hour-long, wherein I demonstrated 2-3 quick and easy recipes perfect for any busy weeknight. I often tried to club recipes that go together to make a complete, well-balanced and delicious meal. Throughout these classes, what I looked forward to the most is the interaction with the guests. I loved hearing about the challenges they face with cooking a weeknight dinner – it helped me plan out my menus to address some of these concerns accordingly. At one of my those classes, I had a guest tell me that although she often plans her weeknight menus in advance, she’s always left with bits and bobs of ingredients desperately waiting to be used up by the end of the week. A light bulb suddenly flashed in my head! Don’t we all face this issue come Thursday night? I keep a Tupperware box in my fridge for all the remaining pieces of veggies that I use during the week. By the end of the week, the box is often filled with half a pepper, a quarter of an onion, a few slices of tomato, maybe a boiled potato – it’s always a surprise medley of colourful produce that greets me and I’m pretty sure I’m not alone! Once you’ve got the sauce made, and the noodles cooked an ready, you should then raid your fridge and pantry for anything that you would like to or need to use up. I’ve added in wilted greens, leftover salad mixes, all sorts of veggies and even a boiled egg once it always comes out delicious! This post was originally published in November 2019 and has been recently updated. If you like this recipe, you will surely like my Curry Noodle Bowl. Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
