Photo: Maya Visnyei
We've yet to meet a kid who doesn't love noodles. If there are allergies in your family, swap the peanut butter for soy nut, almond or sesame seed butter.
1 lb. spaghettini
1/3 cup smooth, natural peanut butter
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar, (unseasoned)
1 tbsp grated ginger
2 tsp grated garlic
1/2 tsp Asian chili sauce
1/4 cup canola oil
1 tbsp sesame oil
1 1/2 cups shredded carrot
1 1/2 cups shredded zucchini
1/2 cup slivered green onion
1 1/2 cups diced medium-firm tofu
1 1/2 cups cherry tomatoes, halved
Cook spaghettini in boiling salted water for 6 min or until al dente. Drain, reserving 1 cup pasta cooking water.
Measure peanut butter into a bowl and whisk in soy sauce, rice vinegar, ginger, garlic and chili sauce. Reserve.
Toss noodles with canola and sesame oils. Add peanut sauce, thinning with about 1⁄2 cup pasta cooking water, as needed, and toss to coat. Add carrots and zucchini and toss together.
Top with green onions, tofu and cherry tomatoes, and serve.
Calories 541, Protein 20g, Carbohydrates 68g, Fat 22g, Fibre 6g, Sodium 622mg.
Adding shredded raw vegetables at the end saves on cooking time and appeals to kids who prefer their veggies on the crunchy side. Reserve extra cooking water and toss with leftovers to keep noodles from drying out.
Originally published in the June 2014 issue. Photo by Maya Visnyei.
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