Peanuts Archives - Love Food, Will Share

Hoisin Noodles with Vegetables is a meat free entree but it’s packed full of deliciousness! Hoisin is an Asian BBQ sauce and it’s used in the sauce for this dish along with other fresh ingredients including lime juice, ginger and garlic.

The vegetables I used in Hoisin Noodles with Vegetables are broccoli, carrots, cabbage and green onions, they work well with the noodles and peanuts in this recipe. I like the addition of the peanuts, add a nice crunch to this dish.

I could eat dishes like this almost every night of the week. Stir Fry’s rank high on my list of my favorite meals. You could easily add chicken, pork or shrimp to this recipe.

Hoisin Noodles with Vegetables

Enjoy!

Hoisin Noodles with Vegetables

Ingredients

1/2 cup low-sodium soy sauce
¼ cup water
1 tablespoons sesame oil
2 tablespoons vegetable oil, divided
2 tablespoons honey
3 tablespoons rice vinegar
2 tablespoon fresh lime juice
3 cloves garlic, finely minced
1/2 tablespoon freshly grated ginger
1/4 cup hoisin sauce
3 tablespoons peanut butter
12 ounces thin spaghetti
Cabbage, shredded
Carrots, shredded
Green onions, diced
Broccoli, chopped
Peanuts

Instructions

Prepare the noodles according to package directions.
For the sauce, whisk together the soy sauce, water, sesame oil, 1 tbsp. vegetable oil, honey, vinegar, lime juice, garlic, ginger, hoisin and peanut butter. Set aside.
Heat a large, nonstick skillet over medium high heat. Add 1 tablespoon vegetable oil, add the cabbage, carrots, green onions and broccoli and sauté for 5 minutes. Add half of the sauce. Cook for another 3-5 minutes.
Drain the noodles and add them back to the pan. Add the other half of the sauce and use a tongs to combine. Add the vegetable mixture to the pan, combine. Serve and top with peanuts.

https://www.lovefoodwillshare.com/hoisin-noodles-vegetables/

We are at the half way mark of the Twelve Days of Christmas Treats and for Day 6 I am featuring Cashew Peanut Clusters. What I love most about this recipe is the fact that you make it in a slow cooker. You add the nuts and chocolate and turn the slow cooker on and “poof”, the clusters are done.

I used cashews and peanuts in this recipe, but you could actually use any combinations of nuts; cashews, peanuts, pecans, almonds, macadamia, etc., they would all work great in this recipe. You could also use milk chocolate in place of the white chocolate. I put the finished product in cupcake liners, both large and small. If you don’t have cupcake liners, you can easily spoon the clusters onto a baking sheet lined with wax paper or parchment paper.

Cashew Peanut Clusters

Ingredients

12 ounces peanuts
12 ounces cashews
2 pounds white almond bark or white chocolate for dipping

Instructions

Add the peanuts and cashew in the bottom of your crockpot.
Break up the white almond bark and place on top of the nuts.
Cover and cook on high for 45 minutes, do not stir during this time. Turn your crockpot to low and stir to combine (you may still have some chocolate that hasn’t melted). Stir every 15 minutes until all the bark is melted. Crop into small cupcake liners or drop by spoonfuls on waxed paper. Let the clusters cool and set (I put mine in our cold garage to set). Store in a covered container.
To make them more festive, you can sprinkle to tops with colored sugar or edible decorations.

https://www.lovefoodwillshare.com/cashew-peanut-clusters/