Wednesday, June 29, 2011

Peanut Noodle Bowls




serves 4-6

This is a perfect meal for a busy weeknight!  The sauce whips up super quick, the noodles take about 3 minutes to prepare and then, really all you have to do is chop veggies!  Go ahead, make this this week... you deserve a "night off!"

Peanut Sauce:

1'' chunk of ginger, peeled
4 cloves of garlic
1/4 cup rice wine vinegar
2-4 Tbsp warm water
1/4-1/2 cup peanut butter
1/4 cup soy sauce
1-2 Tbsp sucanat (sugar)

Place all ingredients into a blender or food processor.  Blend until smooth and creamy.  For a thinner, more dressing-like sauce, add more warm water.

1/2 pkg Cappellini noodles (super thin spagetti-like noodles)


Toppings:

cucumber
bell pepper
shredded carrot
cabbage
peanuts
cilantro
tofu (or protein of your choice)
steamed broccoli
snap peas
scallions

Cook noodles according to package directions.  Drain and toss with a little peanut sauce.  I  like to arrange the toppings on a platter and then fill everyone's bowl with noodles.  I then let them choose their own toppings (pending clean hands...) and put it on top of their noodles.  Its a neat way to get kids involved in what they're are eating, and its surprising how excited they get!  And, of course, top with more yummy peanut sauce!

2 comments:

  1. sounds yummy Amy. What are Capalleni noodles? Are they rice or wheat?

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  2. Grace, they are thin, wheat noodles. But, for a gluten free option, rice noodles would work great!

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