there is nothing more satisfying to us on a hot summer day than a bowl of noodles. eli found this recipe in the back of a book we had borrowed from the library and wanted to try it. the book was called ‘the story of noodles‘, a story about three boys from china who invent noodles. we love noodles so this book was a big hit and the kids couldn’t wait to try the different methods of eating noodles, cutting the grass, sucking the worm and eating a drumstick. the recipe in the book was pretty good but, next time i will thin the sauce a little more. the best part is that you don’t have to cook anything other than the noodles!
long life noodles
brown rice vermicelli (or pasta of choice) cooked according to package directions
2 green onions, chopped
2 cloves of garlic, peeled
1/2 cup of peanut butter (or almond)
1/2 cup coconut milk, or more to thin
1 tbs lemon juice
1 tbs soy sauce, gf
place all ingredients into your food processor and blend until smooth, set aside.
the book recommends roasted nuts and dried cranberries, i had neither at home so here is what we used.
shredded collard greens (from our garden, YAY!)
cilantro (also from garden)
sliced green onions
and eli wanted raisins
mix noodles with the sauce and serve. let everyone garnish their own bowl of noodles.
this was kind of an impromptu sauce i made for dinner last night. it’s been a week of unplanned meals and lunches, i must be crazy! it’s so much more stressful when i don’t plan the weeks menu. it seems it’s been this way since school started, i guess we are still trying to find our groove. i put this sauce on some brown rice noodles topped with some fresh basil. eli ate three bowls then said “mom! you’ve got to write this one down!” son, this one’s for you.
cashew “cream” sauce (all measurements are estimates, taste as you go)
2 cups of cashews, soaked for 1hr or so
1-1 1/2 cup water
juice of 1/2 lemon
2 tbs olive oil (i used one tbs evo and one tbs basil flavored)
1/2 tsp salt, more to taste
pepper to taste
aleppo pepper, opt.
place cashews, lemon juice, s&p into blender and roughly chop, add water slowly until desired consistency. add aleppo pepper to mixture if using or you can sprinkle some on top of noodles before serving. you can heat this sauce up with your noodles or have at room temp. this made enough sauce for two dinners.
i was up at six this morning making macaroni and cheese. ugh! i boil the noodles the night before that way all i have to do in the morning is make the cheese sauce. this is the container i put his hot lunches in. i put boiling water in it for 15 minutes before i put the food in. he tells me that the food is still very warm at lunch (11:10).
lunch box mac n cheese
1 pkg. rice macaroni
2 cups grated sharp cheddar
2 cups grated monterey jack
2-2 1/2 cups milk
2 tbs corn starch
3-4 sliced hotdogs
cook macaroni according to package directions. if you’re making the night before refrigerate noodles.
mix milk and cornstarch in heavy bottom pan. heat. add cheese and stir constantly until melted and slightly thickened. put noodles in 2 qt. dish. add hotdogs. pour cheese sauce over mix and bake 15-20 mins. until thick and bubbly.
we like to sprinkle cayenne pepper over the top when served.
I bought these noodles at the hong kong market this week. they are black rice noodles. i thought they would make a great halloween pasta. they turn a purplish color when cooked. I made mac n cheese for lunch. it was a big hit. I’m not real good at making mac n cheese and kinda made this recipe up. you could use your regular recipe and just use black rice noodles.
halloween mac n cheese
black rice noodles
1/2 n 1/2 (1/4-1/3 cup)
1/2 tsp mustard powder
Shred or cube cheese of choice, ab 2 cups
melt cheese in 1/2 n 1/2, just kinda eyeball it, maybe 1/4-1/3 cup.
mix everything together.
if you want to bake it with gf bread crumbs mixed with melted butter and some shredded cheese on top you can.