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   MSGID: 35623.fidonet_cooking@1:105/500 2debb79f   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Peanut Stir Fry   
    Categories: Pasta   
         Yield: 1 Serving   
       
         8 oz Protein; up to 12 oz   
         4 oz Rice noodles; up to 5 oz   
         4 oz Carrots (2 to 3); shredded   
         1    Egg   
              Fresh bean sprouts   
              Lime   
              Sesame seeds   
      
   MMMMM---------------------------SAUCE--------------------------------   
              Peanut butter (a dollop)   
         2 ts Sugar   
       1/8 ts Garlic powder   
       1/4 ts Chicken powder   
         2 tb Soy sauce   
         1 ts Sriracha   
         1 ts Rice vinegar   
       1/4 c  Water   
       
     Bring water to a boil, remove from heat, add noodles, cover and sit   
     for 8 to 10 minutes.   
        
     Stir fry protein, then egg, then carrots. Add drained noodles,   
     sprouts, and toss with the sauce. Top with lime slices, sesame seeds,   
     and peanuts.   
        
     Notes:   
        
     When I first posted this, a friend commented:   
        
     > My internal pastry chef is screaming at "dollop" as a unit of   
     > measurement.   
        
     I maintain it's not worth measuring peanut butter when it's less than   
     about 1/3 cup.   
        
     No bean sprouts currently; I love fresh bean sprouts, but cannot stand   
     canned. I also don't usually have peanuts on hand, but instead use   
     chunky peanut butter.   
        
     I listed sriracha as it's what most people have and will work well,   
     but I actually swear by sambal oelek. Same bright taste, but isn't   
     blended as homogeneously.   
        
     Green onions would be traditional in this sort of dish, at least as a   
     garnish. I'm allergic to alliums and while green onion stems aren't   
     terrible for me, I avoid all onions in my cooking. You're welcome to   
     add them as a garnish.   
        
     Recipe by Ryan Finne   
        
     Recipe FROM:    
       
   MMMMM   
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