January 7, 2010 "It always takes me by surprise!", I told J over and over during these past few days. "Do you mind if we BBQ again?" Do you really need to ask a guy that?
Just when I had gotten used the chilly temps of a Central Coast winter night, here comes New Year's and the inevitable heat wave. Don't get me wrong... I'm not saying I don't enjoy these toasty 75 degree days (though it must have hit 80 in my neighborhood), the balmy evening sunsets and grilling outside every night.
But I needed something different.
Our solution to the Hot Weather Grilling Blues? Cold Noodles! Our standby recipe consists of a Sesame Peanut Butter sauce, but I had to try something new tonight. A can of light Coconut Milk from our cupboard provided all the inspiration we needed!
Add tender baby Bok Choy, Sugar Snap Peas and a bright squeeze of Lime, and we found our tasty meal for this summery night. I call this Thai Coconut Noodles... and please don't be intimidated by the Thai name, I have a few short cuts that may not make this authentic, but can resonate a balmy tropical evening if you just close your eyes and have a taste...
Recipe after the jump!
Thai Coconut Noodles
In a saucepan, combine and warm:
1 can light coconut milk 1/4 tsp chili garlic sauce Juice of 1/2 lime 1 flavor pack from Ramen noodles, Shrimp and Lime flavored 1 tbl grated ginger
2 packs Ramen noodles, cooked and drained 1 c cooked and finely sliced pork, chicken, or beef; cooked shrimp or diced tofu would be great too! 1 baby bok choy, chopped 1 c sugar snap peas, shells split 1 c bean sprouts 1/4 c bell pepper, finely sliced 1 1/2 limes, cut into wedges (zest of lime can be used as well)
With a serving of noodles in your bowl, add which ever veggies and protein you desire and top with a ladel's amount of coconut sauce. Finish with a squeeze of lime and enjoy. Serves 4.
That said about grilling...stay tuned for a new take on burgers before these warm days are gone!