Peanut Butter Noodles by Shana Priwer and Cynthia Phillips
This recipe is a fun Asian-based peanut sauce on top of plain old spaghetti. If your child has a peanut allergy, try substituting a nut butter made from sunflower seeds or pumpkin seeds.
2 Servings
½ cup spaghetti
2 cups water
¼ cup chicken or vegetable stock
1 tablespoon peanut butter
1 tablespoon soy sauce
½ teaspoon ginger, minced
Bring the water to a boil. Add the spaghetti and cook for 15 minutes, or until the pasta is tender. Drain the noodles when they're cooked.
In a small saucepan, mix the stock, peanut butter, soy sauce, and ginger. Heat until peanut butter is just melted, stirring well.
Toss the noodles with the sauce.
For older children, serve with a small handful of chopped peanuts.
Origins of Soy Sauce
When soy sauce is made in the traditional way, soybeans are mixed with roasted wheat or rice and then fermented. After this process is complete (and it can take 2–3 months), the beans are drained and strained. The resulting liquid is soy sauce. Soybeans are an amazingly versatile legume!
