These sweet and tangy noodles can be mixed up at the beginning of the week and dipped into for days. They’re delicious plain, or add leftover roast chicken or pork and any veggies your kids are into – carrots, broccoli, cucumber, pea pods – anything goes! Pack them with lettuce leaves for kids to fill and wrap.
1/2 lb (250 g) fresh thin Chinese egg noodles or rice noodles
1/2 red, orange or yellow bell pepper, seeded and thinly sliced
1 carrot, peeled and coarsely grated
1/2 cucumber, cut into ribbons or matchsticks
1/2 cup (125 ml) pea pods or broccoli florets
2 tbsp (30 ml) sesame seeds, toasted (optional)
1/4 cup (60 ml) canola or other mild vegetable oil
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) tahini
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) honey or brown sugar
1 tbsp (15 ml) sesame oil (optional)
small lettuce leaves (butter lettuce works well)
1. Cook or soak the noodles according to the package directions; drain and run under cool water to stop them from cooking. Drain well and transfer to a large bowl. Add the veggies and sesame seeds.
2. In a small bowl or jar, whisk or shake together the oil, vinegar, tahini, soy sauce, honey and sesame oil until well blended and smooth. Pour over the noodles and veggies and toss to coat. Serve immediately or store in the fridge until needed, for up to 5 days.
Per serving (made with rice noodles):
356 calories, 13.7 g fat (1.1 g saturated fat, 8.7 g monounsaturated fat, 4 g polyunsaturated fat), 0 mg cholesterol, 54 g carbohydrate, 3.2 g protein, 3.6 g fibre.
Originally published in ParentsCanada magazine, August/September 2012.