When you take away meat as a choice at your dinner table you have to get creative. I’m always on the look out for vegetarian recipes as well as those that can be altered to fit the way we choose to eat. The boys have become pretty adventurous eaters, so it’s fun to find new things for them to try.
After our 2 week stretch of mexican themed meal plans I was ready for a bit of a change. I came across this recipe for Sesame Noodles and thought it might be just the recipe we needed to get us out of our burrito-eating rut. To this point I hadn’t had much success selling the boys on any asian flavored meals so I decided to have some fun and make it a lesson in learning chopsticks.
Both the noodles and the chopsticks were a big success.
*just a note…these were not the chopsticks he used to eat…and yes, he is that ornery
12 ounces spaghetti
1/2 cup low sodium soy sauce
2 tablespoons sesame oil
2 tablespoons olive oil
2 tablespoons rice wine vinegar
1 bunch green onions, sliced
1/4 cup chopped, fresh cilantro
1 red bell pepper, sliced thin
1/4 piece of red cabbage head, sliced thin
1-2 handfuls of matchstick cut carrots
1 1/2 cup shelled, frozen edamame, thawed
1/4 cup toasted sesame seeds
Cook pasta according to directions. Drain and rinse under cold water. To make dressing whisk together soy sauce, sesame oil, olive oil, and vinegar. Prepare all the vegetables and toss with the dressing, the add pasta. Top with sesame seeds. Salt and pepper to taste, if needed. Serve cold.
I’m thinking this is going to be great for quick suppers as we head out the door to all the soccer and baseball this spring. And believe me…with 3 boys it’s going to be A LOT of soccer and baseball.
Have a great weekend!