Raw onions aren’t gross, but I had to learn to eat onion when I first started, this is a lot of progress. I didn’t cook them at all and I know that’s a terrible thing to do to onions like these, but I couldn’t help it once. Way back when, before I stopped eating fish sauce is a good marker of time as any, I found a recipe for Peanut Butter Pasta, which didn’t really stick because I’m not that sold on ginger, unless it’s cooked and mingled with other flavours, but recently I have wanted to use it more, no coincidence that I’m currently growing some. So, when I was sitting here thinking about how to use it I remembered this old recipe, older than I realised, which included raw scallions and ginger. So, using that as a base I left out the fish sauce and use smoked salt, kept the peanut butter natural, left out the water, but kept the stock cube, I gave that paste a little heat and added the chicken, tossed it well and let it just cook, then in went the coconut milk and I let it all simmer away. The whole thing is super quick to prepare, I upped the ginger to about a tablespoon, I have it minced and frozen in cubes, increased the garlic and served it with buckwheat ramen, which is a thing apparently, I found it on Amazon under the King Soba brand, they make great free from noodles, it’s a little chewy and slightly elastic, you do need to rinse it well in cold water after cooking or it’ll clump. Then I tossed over the Welsh Onions because they’re all I had.
It’s a light sauce, ginger is the foremost taste, but it’s mellowed by the coconut and the peanut butter gives it just a hint of richer texture, but by using just enough it doesn’t thicken too much and detract from the slippery noodles, which refused to stay on my spoon, yes, a spoon. I was tempted to make this a separate recipe, but as with all of these reworks it wasn’t different enough and it’s still being shared. I love so many cuisines, Dear Reader, but I can’t eat any of them! Still I can take gentle inspiration, never matching the original, and get a little extra goodness in my meals. I hope to have fresh green onions to top rice and pasta with, I’m trying to include the fresh, easily harvested greens from the garden this year more than I have. I’ll get there eventually. Until later, Dear Reader, take care.