My daughter Madeline loves this cook book called petit appetit it is all about cooking with organic foods for kids. Madeline found this recipe for Chinese rice noodles that turned out soooo yummy! We didn’t have all the organic ingredients on hand so we substituted with regular items. Everyone loved these noodles and ate a ton. We served some Asian chile sauce on the side for those that wanted to add that little sweet/ hot kick to it.
Long Life Noodles
Fireworks, lantern festivals, dragon dances, parades, and lots of food are all part of this special occasion. Both symbolic and delicious, noodles make a great food for sharing during Chinese New Year. There are many options for noodles that could work besides rice noodles; try Chinese egg noodles, udon, or soba for a variation. The peanut butter lends a bit of sweetness your child will enjoy.
Makes 8 to 10 (1-cup) servings
8 ounces rice noodles
2 teaspoons expeller-pressed canola oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger or ½ teaspoon ground ginger
1 cup julienned organic carrot (1 large)
1 cup julienned organic red bell pepper (1 large or 4 mini)
¼ cup chopped scallions (about 3)
2 tablespoons gluten-free tamari
1 tablespoon peanut butter
½ cup organic vegetable broth
1 teaspoon freshly squeezed lime juice
Prepare the noodles according to package directions. Drain and set aside.
Heat 1 teaspoon of the oil in a medium pot over medium heat. Add the garlic and ginger and cook until fragrant and soft, about 1 minute. Add the carrot and bell pepper and cover. Cook until vegetables are tender but not soft, 5 to 7 minutes.
Add remaining 1 teaspoon oil, scallions, tamari, peanut butter, broth, and lime juice and bring to a boil. Add the noodles and heat until hot, stirring to combine with vegetables and sauce.