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.
Have you tried this recipe? Let me know what you think in the comment below or connect with me on Twitter.
Click to tweet this recipe
Thanks for reading. 🙂