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Kids Choice Yummy Peanut Noodles

What you need: 

8 ounces soba or udon noodles
1/4 cup warm water
4 tablespoons smooth, natural-style peanut butter
3 tablespoons low-sodium soy sauce or tamari
1 clove garlic, finely chopped
2 teaspoons fresh ginger, chopped
1 1/2 tablespoons dark sesame oil
1 tablespoon rice vinegar or apple cider vinegar
2 teaspoons natural sugar
pinch cayenne, optional
vegetables, to serve
(I like mung bean sprouts, cucumbers, red bell pepper, snow peas, carrots, broccoli florets, green peas, and scallions)

What you do: 

1. In a pot of boiling water, cook the noodles according to package directions until tender. Drain them, and rinse with cold water.
2. For sauce, whisk or blend together the warm water, peanut butter, soy sauce/tamari, garlic, ginger, sesame oil, vinegar, sugar, and cayenne, if using.
3. Prepare any vegetables you plan on using. Transfer the noodles to a serving bowl, and toss them with the sauce. It's best to toss the noodles with the peanut sauce right before serving, so the sauce doesn't get absorbed by the noodles.
4. Stir in the vegetables or serve the veggies on the side. Serve at room temperature or cold.
If I put this meal in my children's lunchboxes, I usually put the sauce in a separate, small container so they can mix it with the noodles at lunchtime. ou can vary the amount of water depending on how thick you want the sauce. Use whatever vegetables appeal most to you.
Source of recipe: My kids are crazy about the peanut noodles on the buffet at our local natural food store. I've tried many different peanut noodle recipes, each of which caused them to turn up their nose. Finally I came up with this recipe, which they both eat enthusiastically! (I think the fresh ginger is key.)

Preparation Time: 
20 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Servings: 
6

SO HOW'D IT GO?

What a fantastic recipe! Very easy to make quickly, and I always make a double or triple batch and store the rest in the freezer. I also use this sauce as a dip for veggies and also as a dressing for a raw "pad thai", made with bean sprouts, julienned carrots, julienned cucumbers, julienned zucchini and some cilantro. Delish!

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I'm eating this at my desk at work and everyone is yelling at me for torturing them with the delicious smell. I just sent them the recipe...

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This recipe is sooo good, and baby/toddler approved!!
My bub loves it :)
I put some leftover coconut cream into the sauce tonight too, and it was really really good.
It tastes like restaurant food, and it's so morish, I can never stop eating it!

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I thought that the sauce was a little too thick (though my friends disagreed with me), but it tasted delicious! I added a teaspoon more sugar to the sauce, and it was really tasty. Served it with pan-fried tofu, and it was definitely a compete meal!

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i LOVE this recipe so much!!!! do any of you know if i made several batches ahead, it would be ok to freeze?? i know some stuff just doesnt freeze well but it would be great to just pull this out.... :)

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I've made it twice already and I want to make it again. It's simply that good.

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Wow--that peanut sauce was awesome! I didn't have sesame oil on hand so I did as another person suggested and used peanut oil instead (I bet it would have been even better with sesame though). I also pressed both the garlic and the ginger because I was feeling too lazy to chop  :P.  I have sauce left over in the fridge right now that I think I'll use with tofu summer rolls in the near future.

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Very good! I used rice noodles instead, and boiled some red cabbage with them, only took me about 10 mins. Will make again.

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This sounds outstanding!  I think my 2 year old, and my husband, will both love it. 

http://thesweetest3.com/

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Excellent sauce!  I served it over carrot "noodles" along with broccoli and snow peas.

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