If your kids are anything like mine, they love noodles. If you’re anything like me, you love noodles. If you’re anything like a student or on a budget, you live on noodles. My point is, noodles are everywhere. They’re a staple food, especially in convenience diets.
Whenever my family and I go out for Chinese food, we always want the fried noodles and vegetables — although, my kids end up eating more of the noodles than the vegetables. It’s becoming a habit I want us as a family to kick. We’re not alone in our somewhat embarrassing noodle habits. Hence, why I’ve ventured into the “voodle” world. What is this, you ask? Ah, behold: Vegetable noodles.
At home we have several different kinds of noodles. the typical pasta-type noodle, rice noodles, soba noodles, udon noodles and now I have added another one: squash noodles. They’ve become our favorite voodle.
I get so frustrated with the kids just eating the noodles and not eating the rest of the meal. The meals I’ve lovingly prepared for us at home are not fully appreciated for the flavor and texture profile because the noodles overshadow everything.
I decided to buy spiralized squash noodles at the grocery store for this recipe. I can probably make them myself with my mini spiralizer but these looked so easy and tempting. Consider it my part in the convenience diet, even though it’s part of my mission to expand the noodle horizons of my family.
Everyone loves peanut noodles in our house. We’re full-fledged satay sauce aficionados at this point. Whether it’s with rice noodles or soba noodles, we’re like bees to honey. However, this time I decided I would make it with squash noodles. At least I would be reassured that we are eating the vegetables, albeit vegetables generously slathered in peanut sauce. Life’s about balance, I guess? Hey, at least we can have the healthy life, the noodle life, and eat it too.
- 1 package spiralized squash – this came in a clear plastic container found in the fridge in the produce section.
- 1 clove garlic
- 1 teaspoon ginger
- 3 tablespoons peanut butter
- 1 tablespoon tamari
- 1 tablespoon agave nectar/other vegan sweetener
- Juice from 1/2 lime
- 1/4- 1/2 cup of water depending on how thick you like your sauce (2-4 ounces)
- 1 cup sliced mushrooms – my kids picked them out (8 ounces)
- 2 cups spinach leaves (16 ounces)
- 1 cup broccoli florets (8 ounces)
- Saute garlic and ginger in coconut oil until fragrant. While these are cooking prepare the sauce. Using a hand blender puree the sauce so it is smooth and thick.
- Add mushrooms and broccoli to pan with garlic and ginger. Or use vegetables your kids like. Once vegetables have started to soften, add the squash noodles and spinach and simmer for a few minutes. Pour in the peanut sauce and heat through. That’s it!
- This is really a quick dinner time solution.
This recipe was republished with permission from Karen Gilman.
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