By Amanda Laird of Mise En Place

Back in January I took a couple of basic skills cooking class.  Classes were held on Wednesday evenings, and most nights my fellow students and I would rush through the cold and snow to make it to class on time.  Our instructor always had a small dish ready and waiting for us when we arrived in the kitchen.  

The first night of class we were met with this delicious peanut butter soup.  I made a pot the very next day and the most difficult part of the recipe is taking the time to chop all the vegetables.  There was soup left over, which I froze in individual portions so all I had to do for a quick weeknight dinner was cook the noodles and throw in some vegetables. 

You can also add chicken or shrimp if you want a little extra protein. 

Peanut Noodle Soup

Serves 4-6

 Ingredients:

 For soup:

1 litre chicken stock or broth

3-4 Tbs. smooth peanut butter

3-4 Tbs. oyster sauce

Hot sauce, to taste

Everything else:

Enough chow mein noodles for each person

Vegetables of your choice – I used red, yellow and green bell peppers, carrots, scallions, bean sprouts, broccoli and red onion

Method:

Finely slice or julienne all the vegetables. If you are using something like broccoli, just make sure that they are cut small enough to pick up with chopsticks or pop into your mouth.

Cook noodles according to package.

Whisk peanut butter, oyster sauce and hot sauce into the chicken stock and bring to a boil.

Divide cooked noodles into bowls and then divide vegetables evenly over top.

Ladle soup over noodles and vegetables.