Asian Noodles With Lime Chili Sauce & Spring Vegetables
Serves
18 (1 cup)
Per Serving
164 cal., 6.7 g pro., 0.5 g fat, 36.5 g car., 1.5 g fiber, 775 mg sod.
Meal Pattern
1/8 cup red/orange vegetables, 1/4 cup other vegetables, 1 1/4-oz.-eq. whole grains
Sauce Ingredients
1 cup Fresh lime juice
6 Tbsps. Fish sauce*
1 Tbsp. Low-sodium soy sauce
2 Tbsps. Sugar
3/4 cup Carrots, finely shredded
1 Tbsp. Chili paste
1 1/2 tsps. Dried chili flakes
3 Tbsps. Fresh cilantro, chopped
3 Tbsps. Fresh mint, chopped
Vegetable Ingredients
3 cups Carrots, sliced
1 1/2 cups Sugar snap or snow peas
1 1/2 cups Red onion, minced
1 1/2 cups Fresh cilantro, chopped
1 1/2 cups Fresh mint, chopped
1 1/2 lbs. Dried Soba noodles or dry whole-wheat spaghetti noodles
- In a large bowl, combine all the sauce ingredients and set aside.
- Cook the noodles in boiling water until tender, about five minutes. Drain and rinse.
- Place the noodles in a bowl and add the sauce, tossing to coat well.
- Add the vegetables and toss again.
- Portion the vegetable-noodle mixture into 18 one-cup servings. Can be served either hot or cold.
Potential School Garden Crop
*Note: If kitchens don’t have access to fish sauce, additional soy sauce could be substituted.
Recipe and Photo: Cooking with California Food, Center for Eco literacy, www.ecoliteracy.org.
Meal Pattern and Nutritional Analyses: Chef Brenda Wattles, RDN, www.chefbrendardn.com. Specific brands used may make a difference in nutritional breakdown and meal pattern crediting.