RECIPE
Peanut noodles
October 31, 2008
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It's trick-or-treat night, and you just want to get something nutritious into the little ghouls before they head out to collect enough junk to send them into paroxysms of hyperactivity.
Peanut noodles are the perfect foil – they provide a healthy dose of whole grains and veggies. For those with nut allergies, the cooked pasta can be tossed with butter and freshly grated Parmesan.
Add as many vegetables as your kids can stand and feel free to substitute. The minute you get home, microwave a cup of frozen edamame (soybeans in the pod) for 2 minutes, covered, and serve with a pinch of salt as an appetizer. Then bring on the candy!
INGREDIENTS
1/2 lb whole-wheat pasta
1 cup broccoli cut into small florets
1/4 cup smooth peanut butter
1 tbsp low-sodium soy sauce
1/4 cup vegetable stock or pasta cooking water
1 tbsp seasoned rice vinegar
1 tbsp finely chopped fresh ginger
1 cup shredded carrot
1 tbsp sesame seeds, toasted
DIRECTIONS
Cook pasta according to package directions; add broccoli 3 minutes before end of cooking time. Set aside 1/2 cup cooking water. Drain.
In medium microwaveable bowl, melt peanut butter on high heat 25 seconds. Whisk in soy, stock or cooking water, vinegar and ginger.
Add sauce to warm pasta and broccoli mixture. Toss with carrot. Garnish with sesame seeds.
Makes 4 servings.
Toronto Star