Vitamin Bee

Noodles with Peanut Sauce

CourseDinner
Life SkillsCutting, Measuring, Mixing, Sprinkling
Keywordbell pepper, carrot, garlic, noodles, tofu

Servings	Prep Time
4people	20minutes

Cook Time

20minutes

Servings	Prep Time
4people	20minutes

Cook Time

20minutes

Ingredients

Main Ingredients

6oz noodlesvermicelli style rice noodles
4cups veggiesshredded/mixed red cabbage and carrot
1pack tofufirm
1medium bell pepperred, sliced thinly
1/4cup peanutsroasted, finely chopped
fresh cilantroto taste

Sauce Ingredients

1clove garlicfinely chopped
1/4cup peanut butter
1/4cup orange juice
2tbsp soy sauce
3tbsp sesame oil
1tsp ginger
cayenne pepperto taste

Instructions

Cook the noodles as instructed, drain, and put to one side to cool. (If you need them to cool faster, you can run cold water over them and drain again).
Cut up tofu into bite-sized cubes, then mix with the cabbage and carrots, and red bell pepper. Set aside.
In a blender, add garlic, peanut butter, orange juice, soy sauce, sesame oil, ginger, and cayenne pepper. Blend until well mixed.
Add the sauce to the veggie and tofu mix and stir until the veggies are well-coated.
Stir into the noodles and top with fresh cilantro and peanuts.

Recipe Notes

Kid Chef Tips: Younger children can add ingredients, stir, pour, and top the dish with cilantro and peanuts. Older children can cut up veggies and tofu.