Spicy Peanut Soba Noodles

I was driving through Silver Spring, Maryland where I was stationed during my training for the new job when I came to a HAULT.  Is this for real?


Am I driving around with nothing to do and did I really come across a Korean Supermarket in the process?  Yes!!!  Now, I know we have lots of these in Philly and I could easily go to one any day, but after stops at Trader Joes, Superfresh, Giant, Whole Foods, etc… who wants to go to another market?!  This was meant to be.

After walking around aimlessly in awe of all of the new produce, types of kimchi and rices, I stopped and literally just stared at the noodle section.  I was in heaven.  I decided that I had to buy some, and good ol’ Soba was the winner.  While Soba Noodles are available at some markets, they certainly aren’t abundant and certainly aren’t affordable.  I’m talkin’ I got a 2lb package for $2.99.  Awesome.

Now that I’m back home and busy as a bee trying to start my business in my new job… I’ve had little time (and cash flow) to go food shopping for us.  I’ve been making some pretty creative things, but last night I just was craving something warm… and spicy.  The soba noodles popped into my mind and I just could not get them to go away.  So, soba noodles it was!

I modified a recipe I’ve saved from Cooking Light and whipped up some pretty delicious (warm and spicy) Soba Noodles.

Okay, if you’re sitting here and you’re all like… “wtf is Beth talking about, what are Soba noodles?!?!” … take a second and check this out  or just be happy with my explanation:  they are really pretty and delicious buckwheat noodles that take like two seconds to cook and taste extra nutty and work well in most Asian dishes.

Soba Love

Soba Love

Oh, and I do of course have to mention that one cup of cooked Soba is over 100 calories less than one cup of cooked spaghetti.  BAM.

photo from Gourmet Garden

photo from Gourmet Garden

Another star of this quick and easy noodle dish that I absolutely HAVE to tell you about is my new Gourmet Garden herbs!  You’ve probably seen these in the refrigerated section in your produce aisle, but have you used them yet?  They are a lifesaver! These tubes are jam-packed with fresh herbs that are pre-washed, chopped, ready to use and will NOT go bad as fast as regular fresh herbs (my downfall when using herbs).  In this recipe, I used Chunky Garlic, Chili Pepper, and Ginger.  No spicy, garlicky, smelly hands… no peeling, no chopping.  Ah-May-ZING!

these bad boys are the bomb.com!

these bad boys are the bomb.com!

Spicy Peanut Soba Noodles


2 bundles Soba Noodles

2 Chicken Breasts

Green Beans, Carrots, Broccoli, or other Veggies as desired

1/3 cup Water

1/3 cup Reduced Fat Peanut Butter

1 Tablespoon peeled, chopped Ginger (Gourmet Garden)

3 Tablespoons Low-Sodium Soy Sauce

2 Tablespoons Honey

1-2 teaspoons Crushed Red Pepper

1 pinch Ground Cayenne Pepper

1 teaspoon Gourmet Garden Chili Pepper

1-2 teaspoons chopped Garlic (or Gourmet Garden)

Green Onions, sliced (I used my Freeze-Dried Chives)

1/4 cup chopped Dry Roasted Peanuts


1.  Boil the chicken, cut into 1-inch chunks or strips, whichever you prefer, and set aside.  Cook whatever vegetable you want to use too.  Set aside.

2.  To cook the Soba Noodles, bring salted water to a rolling boil.  Drop the noodles in and lower the heat a little.  Boil for 4-5 minutes.  Drain and rinse under very cold water.  This will help prevent the noodles from clumping up and sticking together.

3.  Meanwhile, stir the water, peanut butter, soy sauce, ginger, peppers, and garlic together in a medium-sized bowl with a whisk until well combined.  Taste and re-season according to how hot you prefer.

4.  Combine the noodles, chicken, veggies, and sauce.  Top with crushed peanuts and green onions.  Serve and enjoy.

Recipe inspired by:  Cooking Light

Mix up that sauce

Mix up that sauce

Crush some peanuts

Crush some peanuts

Combine everything together...

Combine everything together…



I don’t think there’s any better sauce than one that’s sweet, spicy, and has peanut butter.  I mean, really… how can it get better than that?  The Gourmet Garden herbs were kick-ass in the sauce and saved me so much time.  And needless to say, I am in Soba love!  MMM!

Check out Gourmet Garden on Twitter @FreshMadeEasy

Find Soba Noodles Here

and while you’re at it, look at these other sweet n spicy recipes from yours truly!

Mango-Sriracha Chicken

Mango-Sriracha Chicken

Slow-Cooker Asian Beef

Slow-Cooker Asian Beef

Peanut Butter Soba

Peanut Butter Soba

Sweet n Spicy Citrus Marinade

Sweet n Spicy Citrus Marinade

Asian-Spiced Sriracha Peanuts

I’ve been absolutely CRAZED the past few weeks!!!!!  Shopping, shopping, more shopping and cleaning has completely booked up my time and thoughts while I’m getting ready to move.  I cannot believe it’s finally here!

Dave, our best friend Adam and I are moving into Philly tomorrow.  I could not be more excited!!

The 3 of us from this summer at a Phillies Game!

The 3 of us from this summer at a Phillies Game!

This week I skipped my favorite workout day to try and start packing up my room.  I literally sat in front of my closet for about 10 minutes, playing with Stella when I decided instead of packing, I should be making peanuts!  It was clearly the more important thing to do, especially after skipping my workout.  (Ugh!!!!!!!!!!!)

I have been obsessing over my Roasted Buffalo Peanuts so I bought THREE pounds of nuts when I was at our local bulk candy/nut store.  I made 2 batch of Buffalo Peanuts and wanted to try out something new.

After rummaging through our spice cabinet, I came up with this awesome recipe.  It is not as spicy as the buffalo variety, but it is packed with flavor and let me tell you… it is the most addictive thing ever!  I sat and ate so many peanuts I felt sick, wasn’t hungry for dinner, and the swing of calories from the peanuts vs not burning 1500 calories during my workout SUCKED!  I have to work out extra hard tonight!

Asian-Spiced Sriracha Peanuts

Recipe by:  It’s Good to be the Cook


2 cups Salted Peanuts

1 Tablespoon Sunflower oil (or Olive Oil)

2 Tablespoons Sriracha Hot Sauce (my favorite condiment)

1 1/2 teaspoon Chinese Five-Spice

1/2 teaspoon Garlic Powder

1/2 teaspoon White Pepper

1/2 teaspoon Salt


1.  Preheat the oven to 350.  Line a baking sheet with foil and spray with pam.

2.  Combine peanuts with oil, Sriracha, and seasonings.  Dump onto the baking sheet and spread out.

3.  Bake for 12-15 minutes until toasted.

*Let cool, they are REALLY hot when they come out of the oven, they will become crunchier when they are cooled also*

Like I mentioned, these are not that spicy, so if you enjoy the kick that the Buffalo Peanuts have… add some Cayenne Pepper to the mix!

photo 2 (77)


(this was before I ate half of them!!!)

(this was before I ate half of them!!!)



Chocolate Peanut Butter No Bakes

Okay, so if you’re following me on Facebook and saw this picture this week…

You’re probably pretty excited to see this recipe by now!

If you don’t follow me on Facebook… you should do it now.  Go ahead… click it!  While you’re at it, follow me on Twitter and Pinterest too 🙂

Mom made these cookies a few months ago for the first time, but I totally forgot to take pics or write down the recipe… so I had to try to find them again.  This recipe is the FIRST one that comes up on google, and there is totally a reason:  they are awesome.

They rock for a few reasons:

1.  They take under 15 minutes to make

2.  They are less than 130 calories a piece 

3.  You probably already have all of the ingredients at home

4.  They’re addictively delicious

Chocolate Peanut Butter No Bake Cookies

Recipe based on:  Food Network

Makes:  24-30 cookies (I halved their recipe)

1 cup sugar
2 Tablespoons cocoa
1/2 stick butter
1/4 cup milk
1/2 cup peanut butter
1/2 Tablespoon vanilla
1.5 cups oatmeal

1 handful Salted Peanuts

Waxed paper or Silpat


1.  In a saucepan, boil the sugar, cocoa, butter, and milk.  Keep an eye on it, you don’t want the sugar to burn.  Let boil for 1 minute then add peanut butter, vanilla, peanuts, and oatmeal.

2.  On a sheet of waxed paper, drop mixture by Tablespoon, until cooled and hardened.  Or you can make them smaller for an even cuter, lower calorie little bite-sized snack!

Buffalo Peanuts

Looking for a snack for your boyfriend who is flying to Vancouver?  Okay… how about… are you looking for a fun snack to make?!  Is that better?

This week, I wanted to make something small that I could give to Dave to take on the plane with him.  Okay… plane… peanuts.  It didn’t take too long to decide.  I came across a recipe I had saved from Bake Your Day, a really awesome blog with some really gorgeous pictures of food.

The original recipe is meant for mixed nuts… but I wanted to keep the airplane theme alive and use only peanuts.  This one’s a winner! … and don’t call me Shirley.

Buffalo Peanuts

Original recipe by:  Bake Your Day

Makes:  2 Cups


2 Cups Peanuts (i used salted)

1 Tablespoon Sunflower oil (or Olive Oil)

2 Tablespoons Frank’s Red Hot Sauce

1 1/2 tsp. cayenne pepper, more or less depending on taste

1/2 tsp. garlic powder

1/2 tsp. salt


1.  Preheat the oven to 350.  Line a baking sheet with foil.

2.  Combine peanuts with oil, hot sauce, and seasonings.  Dump onto the baking sheet and spread out.

3.  Bake for 12-15 minutes until toasted.

Here they are pre-baked

Amazing. I could eat them all day… but I really shouldn’t.

Oh, they weren’t too spicy at all. Don’t be afraid!

PS don’t you love the PSU mug? Gotta represent!

Peanut Butter Soba Noodles

It’s been a while since I’ve posted an Asian-Inspired recipe… my favorite kind of recipe I might add.  I was on my own for dinner the other night and was inspired to finish up the package of Soba Noodles I bought earlier this year for my Soba Pasta Salad.

Although the original recipe does not call for Soba Noodles, it worked really well with it.  I would probably even say I prefer it to normal spaghetti or the recommended Udon noodles!

Peanut Butter Soba Noodles

Recipe by:  It’s Good to be the Cook

Makes:  4 Servings


1.5-2 Bundles Soba Noodles (that’s all I had left)

1 Cup Chicken Broth

6 Tablespoons Soy Sauce

3 Tablespoons Creamy Peanut Butter

3 Tablespoons Chunky Peanut Butter

3 Tablespoons Honey

1 teaspoon Garlic, minced

1 teaspoon Hot Chili Garlic Sauce

1 teaspoon Sriracha Chili Sauce  

¼ cup Green Onions, chopped

¼ cup Peanuts, chopped

Sesame Seeds, optional


1.  Cook the Soba Noodles according to directions on package.  I boiled water, threw in the pasta and let it boil for a minute, then turned it down to a simmer for 3 minutes.  I drained over a colander and ran it under cool water until they cooled off a bit.  Set aside.

2.  Combine the chicken broth, soy sauce, both peanut butters, honey, garlic, and both chili sauces in a small saucepan over medium heat.  Heat and stir until peanut butter is melted.  Cook for about 5 minutes or more until the sauce thickens a little.

3.  Toss pasta with sauce.  Let sit for 10 minutes in the refrigerator (if you want) while you chop the Green Onions and Peanuts.  Stir the pasta again, the sauce should become thicker.  Top with the Green Onions, Peanuts, and Sesame Seeds. 

I love green onions, and they’re really good on here!

This recipe is amazing served cold, or you can serve it warm if you’d like too!  It is very similar to “Cold Sesame Noodles” or “Szechuan Noodles” found in most take-out Chinese restaurants.  BUT- of course… it is much better.

The noodles are so soft without being mushy, they worked really well with the thick sauce.

I used Reduced Fat Peanut Butter for both my Creamy and Chunky and also Low-Sodium Soy Sauce in there.  I try to make healthier decisions as much as I can, and save on fat, sodium, or calories wherever I can.  It normally doesn’t compromise the recipe either.  I promise.

Does anyone else have a good Soba Noodle Recipe?  I love them!

Chicken in Peanut Sauce

Hello everyone!  I am “up” in NYC this weekend with Dave and some of our friends that we met on our trip to Israel!  I am busy taking lots of pictures of all of the fabulous food we’ll be eating and cocktails we’ll be drinking.  Can’t wait to tell you all about it 🙂  But for now, check out this Mexican recipe I cooked up this week for dinner.  Enjoy and have a WONDERFUL weekend everyone!

It wasn’t until I started blogging that I realized “easy” recipes are my thing.  Well apparently they are.  I’m okay with that.  After a long day of work, and then the gym… what’s the point of coming home to stand in the kitchen for hours?  Of course there is no point, if you can make awesome food simple.  Like i do!

I tried this recipe from the Food Network Show:  Mexican Made Easy.  It really does a good job explaining what type of recipe it is!  Here you go:

Chicken in Peanut Sauce

Recipe modified from:  Mexican Made Easy

Makes:  6-8 Servings


2-3 large Tomatoes

1 cup Unsalted Peanuts

2-3 Tablespoons Peanut Butter

2 Tablespoons Adobo Sauce from Canned Chipotles

1 Chipotle from above (optional!)

4 Chicken Breasts

Salt & Pepper

Sesame Seeds


Warm Corn Tortillas


1.  Bring a pot of salted water to a boil.  Core the tomatoes and cook in the boiling water for 3 minutes.  Let cool and peel skin off.

2.  Boil the chicken breasts, and then shred using 2 forks.

3.  Add tomatoes, peanuts, peanut butter, and adobo sauce into a food processor or blender.  Process until smooth.

4.  Season with salt and pepper to taste.

5.  Add sauce to the chicken in a skillet.  Stir for 3 minutes over medium heat until thoroughly heated.

6.  Transfer to a platter and serve with warm corn tortillas.  Sprinkle with sesame seeds and fresh cilantro.

I cored my own tomatoes! You might not realize how big of a deal this is… but I was pretty much AFRAID of tomatoes for the past 25 years. Not anymore. Check em out!

Cored… and now cooked and peeled.

I had to document my new talent with tomatoes 🙂

Even Sushi (my family’s pup) couldn’t stay away from this meal! She was hoping I’d drop some chicken for her 🙂

One huge pile o’ chicken!

OMG, I loved this recipe!  It is basically a Mexican version of my favorite Asian peanut sauce.  The Adobo sauce gives it a little bit of heat, different than your average cayenne, hot sauce, or even Sriracha flavor.  YUM!  The corn tortilla, which I have never bought before, brought the entire thing together and is definitely a key part of this recipe being kick-ass.  This recipe was so easy to make, and it could be even easier if you have pre-cooked chicken or even pre-shredded chicken from leftovers.

The cilantro and corn tortilla are CLUTCH! Added huge flavor and contrast to the thick peanutty sauce.

as we like to say in my house… YUM!

This recipe was a hit in our house.  You could use beef or even pork if you have that in stock at your own house.  The unsalted peanuts could be replaced by salted peanuts if you want to take out the salt added at the end.