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.
Ingredients
-
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
Instructions
- 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.
Tip
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.
Nutrition (per serving)
- Calories
- 541,
- Protein
- 20 g,
- Carbohydrates
- 68 g,
- Fat
- 22 g,
- Fibre
- 6 g,
- Sodium
- 622 mg.
Originally published in the June 2014 issue. Photo by Maya Visnyei.
