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

1. In a large bowl, combine all the sauce ingredients and set aside.  
2. Cook the noodles in boiling water until tender, about five minutes. Drain and rinse.
3. Place the noodles in a bowl and add the sauce, tossing to coat well.
4. Add the vegetables and toss again.
5. 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.