Rice Noodles with Peanut Sauce

Well here's a time saver for all of us busy people out there. Rice Sticks. Yes, they sound a little odd. But they are really cool little thin noodles. They look somewhat like angel hair pasta, but they take no time to cook. Seriously. These noodles took 1 minutes to cook. It took longer to boil the water.

This recipe is so quick and so easy that it even fit (with blogging) into my nonexistent Sunday. Yes, I am only awake and at home for a total of about 4 hours on a Sunday. Throw out one hour for church and that leaves me enough time to wash the donut clothes, eat and take a shower. I have to say, I felt very much like Rachel Ray on speed. She may make healthy and delicious meals in 30 minutes, but I made mine in 15 minutes. OK, so I was mostly following a recipe, and she comes up with many many recipes to make in less than half an hour and so far I have one. Well, unless you count pasta, but the Brain has declared no more whole wheat pasta, and we could stand a break from it anyway.

Rice Noodles with Peanut Sauce

adapted from Betty Crocker's A Passion for Pasta

serves 4

6.75 ounce package Mai Fun Rice Sticks

1/2 cup creamy peanut butter

2 Tbsp soy sauce

1/2 tsp ground ginger

1/2 tsp crushed red pepper

1/2 cup water

14 ounce can of bean sprouts

1 small red bell pepper, cut into 1/4 inch strips

2 green onions, sliced (2 Tbsp)

2 Tbsp chopped fresh cilantro

Heat 2 quarts water to boiling, pull noodles apart slightly and drop into boiling water. Cook uncovered 1 minute. Drain. Rinse with cold water and drain again.

Mix peanut butter, soy sauce, ginger, and red pepper in small bowl with wire whisk until smooth. Gradually mix in water.

Place noodles in large bowl. Add peanut butter mixture, bean sprouts, pepper, and onions. Toss. Sprinkle with cilantro.