Nutty Noodles

Makes 6 servings

Ingredients:

8 ounces buckwheat (soba) noodles or whole-wheat thin spaghetti

1 cup crinkle-cut carrots

2 cups frozen shelled edamame

1 cup snow peas, trimmed and

halved lengthwise

½ cup Thai peanut sauce

2 tablespoons creamy peanut butter

2 tablespoons reduced-sodium soy sauce Chopped fresh cilantro Coarsely chopped dryroasted peanuts (for kids age 4 and over)

Method:

1 Bring lightly salted water to a boil in a large saucepan. Add noodles and carrots, return to boiling and cook 5 minutes. Stir in edamame and snow peas; cook, uncovered, for 3 to 5 minutes longer or until noodles and vegetables are tender. Drain and return to saucepan.

2 In a medium bowl, mix together peanut sauce, peanut butter, and soy sauce until it’s smooth. Stir the peanut sauce into pan with the noodles and veggies. Sprinkle on the cilantro and peanuts.

Nutrition per serving: 342 calories; 16g protein; 12g fat (4g saturated fat); 46g carbohydrate; 7g fiber; 104mg calcium; 3mg iron; 596mg sodium.

nutrition note:

Soba noodles are a Japanese buckwheat pasta that boasts fiber, manganese, and magnesium. It has half the calories of spaghetti.

Nutty Noodles