This sweet-spicy noodle dish is pure comfort
Comfort food comes in many forms. For some it is a just-baked chocolate chip cookie; for others, pot roast over mashed potatoes. For many, it was something their mother or grandmother used to make. Or maybe something enjoyed during a family stay abroad.
For me, it is something warm, with a balanced sweet and spicy flavor. If there are thick, chewy noodles, all the better.
Peanut sauce was one of the first things I made regularly when I began cooking. I’d do a super-thick spicy one for sandwiches and veggie dip, a thinner version for stirfry. This is a riff on my original.
I love tofu mixed in for protein and crunchy raw vegetables to finish. Noodles are a new addition, as such a wide variety is now available. Most wellstocked grocery stores have an abundance of both fresh and dried. Some are found in the produce section near the tofu, others are packaged and shelf-stable, found with the curry paste and soy sauce.
Here I used a fresh, thick udon noodle. Feel free to use rice noodles, soba noodles or a thinner noodle. Whatever you love will work perfectly.
The vegetables and spice level can be adjusted, too. For a spicier, more complex sauce, add more curry paste and use the crushed red pepper. If you prefer it to be less sweet, use less sugar. Other vegetables that work well are sautéed red pepper, steamed cauliflower, raw daikon radish or cilantro.
This is a fun dish to try out on children. This is a fast weeknight meal that is adjustable to your family’s needs. Omit the noodles if you don’t want them, swap in cooked chicken for tofu, or change out the veggies with whatever you have on hand.
The sauce is rich, with a hint of sweetness. If you would like it spicier and more complex, use the larger amount of red curry sauce and the crushed red pepper. Less sweet, use the smaller amount of sugar.