Cold Sneaky Sesame Noodles

By á-10847

Making sure your kids eat a nutritious dinner is all about keeping them happy, and this recipe will help you do it for lunch, Even after-school snacks need a lot of special attention, because there are sports, tutoring, and activities that your kids need to be well fed for, whether it's to fuel up for a big test or a game school. In the end, they'll make you happy, too. Want a slick way to sneak cauliflower and zucchini into your kids meal? Purée them together and work it into the meal another way. (See directions below)

Ingredients

• 1 tablespoon brown sugar
• 4 teaspoons toasted sesame oil
• 3 tablespoons low-sodium soy sauce
• 1/4 cup tahini (sesame paste), well-stirred
• 1 cup Sneaky Chef White Purée*
• 1/4 cup rice wine vinegar or cider vinegar
• 3 cloves garlic, minced
• 1/2 teaspoon dried red pepper flakes
• 1 pound Asian noodles, freshly cooked
• Sliced green onions, for garnish
• Cucumber slices, for garnish
• Sesame seeds, for garnish
• TIP: Pick up some extra Chinese takeout white boxes for extra fun in the lunchbox! If you wanted to make this a two-pronged meal, double the recipe and serve it for dinner, then have the kids take the leftovers for school lunch the next day.

Details

Adapted from thedailymeal.com

Preparation

Step 1

In a medium-sized bowl, whisk together the brown sugar, sesame oil, soy sauce, tahini, White Purée, vinegar, and garlic. Add red pepper flakes gradually to taste.

Put the pasta in a large serving bowl. Spoon the sauce over the pasta, tossing to coat the pasta evenly. Garnish with sliced green onions, cucumber, and sesame seeds, if using. Refrigerate until cool, or feel free to serve it warm.


Sneaky Chef White Purée Recipe:
INGREDIENTS
2 cups cauliflower, fresh or frozen
2 small to medium zucchini, peeled and coarsely chopped
1-2 tablespoon water
DIRECTIONS: To prepare White Purée on the stovetop, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the cauliflower, and steam for about 10 minutes, until very tender. Drain.

To prepare in microwave, place the cauliflower in a microwave-safe bowl, cover it with water, and microwave on high for 8 to 10 minutes (frozen florets take only 1 to 2 minutes), or until very tender. Drain.

Meanwhile, place the raw peeled zucchini in your food processor and pulse a few times. Next add the cooked cauliflower and 1 tablespoon of water to the food processor (work in batches if necessary) and purée on high until smooth. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water make a smooth purée, but the less water, the better.

This recipe makes about 2 cups of purée; double it if you want to store more. It will keep in the refrigerator for up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers. (Serves 16)