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Kids Love Ramen; You’ll Love This Healthy Lunch

Sesame Peanut Butter Noodle Salad

Use kid-favorite peanut butter to upgrade packaged ramen to a cold noodle salad packed full of flavor and great grains, nuts and vegetables.

For the Sesame Peanut Butter Sauce

1 large clove garlic
2 tablespoons tasted sesame oil
3 tablespoons natural smooth peanut butter or almond butter
2 teaspoons grated fresh ginger (optional)
3 tablespoons fresh lime juice (from about 3 limes)
2 tablespoons tamari
1½ teaspoons granulated sugar

 

For the Noodle Salad

4 ounces gluten-free soba noodles
½ teaspoon olive oil
1 red bell pepper
1 cucumber
1 carrot
4 green onions
¼ cup fresh cilantro leaves, optional
¼ cup shelled, unsalted peanuts
1 tablespoon sesame seeds

 

    In a food processor, combine garlic, sesame oil, peanut butter, ginger, lime juice, tamari, sugar and 2 tablespoons water. Process until well combined.
    Cook the soba noodles according to package instructions. Drain and rinse under cold water. In a large bowl, toss with olive oil to prevent sticking.
    Thinly slice or julienne bell pepper, carrot, cucumber, and green onion. Roughly chop the cilantro, if used, including its soft stems.
    Add bell pepper, cucumber, carrot, green onions, peanuts, cilantro, then peanut sauce to noodles and toss to combine.
    Divide into 4 servings. Individual portions can be frozen; defrost overnight.