Quick. Easy. Inexpensive. Most importantly, delicious.
I made this for lunch today and didn't realize I forgot to pick up bean sprouts until it was time to add them. *sigh* The recipe is still good without them but I wouldn't leave it off next time because they "make" the dish.
All three of my kids ate this meal, so I would consider it kid-friendly.
¼ thick rice noodles (I used a 14 oz box)
2 tbsp soy sauce
1 tbsp smooth peanut butter
1 tbsp red chili Asian sauce
¼ tsp garlic powder (I also added ½ tsp minced garlic)
¼ tsp ginger powder (I also added ½ tsp fresh ginger root, mined)
3 oz bean sprouts
Hot sauce, to taste
Prepare rice noodles according to directions on the package
In a small bowl, whisk together 2 tbsp of warm water and all other ingredients.
Use tongs and toss in mixture with rice noodles until evenly coated.
The leftovers are perfect for school or work lunches. :-)
*You may need an additional tbsp of peanut butter and water to completely coat the noodles.
*A great addition to this meal would be tofu and/or steamed stir-fry veggies.
*None of the boys complained about the meal being spicy (because of the Asian chili sauce), so the tbsp probably isn't too much for kids.
*Since I didn't have bean sprouts (for the picture above), I added raw sunflowers and extra chili sauce to my plate for additional flavor.
Enjoy! The above measurements serve 3.
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Thanks for reading. :-)