There was a lot to get used to when Ben and I found ourselves newly married and moving into a house together three years ago.
We lived separately until the day we said ‘I do’ and really had no idea what we were getting ourselves into.
I quickly found out that Ben has a fondness for throwing t-shirts on the bathroom floor, while I prefer to put them in the hamper. I hang my robe and belts on hooks on the back of our bedroom door, but he…well you know what, I still don’t know where he keeps that stuff, but he hates a cluttered doorway!
Our solution? The hooks moved onto the back of the guest room door, and we rock separate bathrooms.
Separate bathrooms is my #1 secret to a happy marriage. I PROMISE you this!
The other thing we had to get used to? Each other’s cooking. Sure, we cooked for each other when we were dating. Quite often actually. But it’s different when it’s every. single. night.
In the first year of of our marriage (pre blog,) Ben came to find that I made a lot of chicken. A lot of chicken. Baked, sautéed, grilled, stuffed – you name it. If it was chicken, I’d cook it.
I also made a ton – A TON – of peanut noodles. And not well, I might add. My peanut noodles were sticky and gloopy with thick peanut butter and too much soy sauce. If Ben hadn’t thrown a peanut noodle intervention that first year, this blog might have been named “Iowa Girl Eats Bad Peanut Noodles While Husband Goes Hungry.”
Thankfully, it is not. Thankfully I found the perfect Thai Peanut Noodle sauce, which I’m going to share with you! Smooth, salty & a little sweet, this sauce penetrates, rather than coats, the noodles for an unbelievably tasty dish.
Thai Peanut Noodles
4oz cooked fettuccini or rice noodles
3 teaspoons peanut oil, divided
1 large chicken breast, cut into bite-sized pieces
salt & pepper
1 cup tofu, cubed
1/2 cup shelled frozen edamame
2 green onions, sliced
1 cup coleslaw mix
1/2 cup snap peas
1/2 cup asparagus
2 garlic cloves, minced
dash of sesame oil
1/4 cup peanuts, chopped
For the sauce:
1/4 cup rice vinegar
1/4 cup soy sauce
4 teaspoons granulated sugar
4 teaspoons natural peanut butter
2 Tablespoons water
2 teaspoons chili garlic paste
- Add all sauce ingredients into a microwave-safe bowl. Microwave for 20 seconds, then stir until smooth. Set aside.
- Heat an electric wok to 375 degrees (or heat a large skillet on high) and add 1 teaspoon oil. Season chicken with salt & pepper, then add into the wok and cook, stirring frequently, until cooked through. Remove to a plate.
- Add another teaspoon of oil to the wok and add in tofu. Cook, stirring frequently, until golden brown. Remove to the plate with the chicken.
- Add the final teaspoon of oil to the wok then add in edamame, green onions, coleslaw mix, snap peas, asparagus and garlic. Cook, stirring frequently until vegetables are tender and coleslaw is wilted, ~3-4 minutes. Remove to the plate with the chicken and tofu.
- In a small dish, whisk together the egg and a dash of sesame oil. Add to the wok and stir constantly until soft scrambled.
- Add cooked chicken, tofu and vegetables back into the wok, as well as the cooked noodles. Pour sauce into wok and toss all ingredients to combine.
- Serve garnished with chopped peanuts and extra sliced green onions, if desired.
NO GLOOP! Just silky, chewy noodles packed with yummy flavor.
The peanutty taste is bold with peanut oil, natural peanut butter and chopped peanuts in the recipe, but it’s balanced out by salty soy sauce and the bite of rice vinegar. It is SO good.
The best part is that you can totally customize the recipe to use whatever’s in your fridge. All veggies and proteins are welcome here!
These days, after nearly three years of marriage, Ben and I are in the acceptance phase of each other’s weird quirks.
He accepts the fact that I can’t stand to see cups on the ledge of the sink, and I accept his obsession with keeping things in milk crates.
It’s love, I think.
What have you had to get used to living with a new roomie/hubby/wifey?