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Noodles!Pasta East to West is your source for noodles dishes, from simple to sophisticated See also Macaroni and Cheese with Secret Silken Tofu Sauce in Tofu 101When my sons were both toddlers (yes, they were simultaneously toddlers for a brief time), my idea of meal planning during those truly frantic days was to rush into the kitchen at five-thirty in the afternoon, thinking: "Quick! Cook the noodles!" Pasta is the perfect food when you want dinner in a hurry and need to accommodate both adults and children. Most varieties cook quickly enough to accommodate ravenous hunger, yet allow enough cooking time to prepare a simple sauce and a salad, with perhaps time to spare to cut some bread. It's hard not to love pasta, and wonder of wonders, even kids will eat it (even if you have to leave the sauce you like off their portion and just add a little nonhydrogenated margarine or grated organic cheese (or soy cheese) to please finicky tastes). Here are a few tasty dishes for kids who have gone beyond the plain noodles phase. Simple as they are, I think adults will enjoy these comforting dishes as well. Peanut Butter Noodles Makes: 4 to 6 moderate servings Adults may like to spice up their portion of this dish with an Asian hot sauce and a sprinkling of scallion. 8 ounces pasta, your choice of shape (spaghetti, spirals, wagon wheels, small shells, etc.) Sauce:
Combine the ingredients for the sauce in a small mixing bowl and whisk together until smooth. Pour over the cooked spaghetti or pasta and toss to combine. Serve warm or at room temperature. NOTE: When reheating leftovers of this dish, add a small amount of water, as the sauce thickens up quite a bit. Green Noodles Makes: 4 to 6 moderate servings
In the meantime, combine the frozen peas and broccoli florets in a saucepan and cover with water. Bring to a simmer, then remove from the heat and drain well. Combine the peas and broccoli with the remaining sauce ingredients in a food processor or blender and process until smoothly pureed. Pour over the cooked spaghetti or pasta and toss to combine. Season with salt and serve at once. Vegetable Lo Mein Makes: 4 to 6 moderate servings This is a fun, Chinese restaurant-style dish to recreate at home, and has the advantage of being far less oily than its take-out counterpart.
Meanwhile, heat the vegetable oil and 1 teaspoon of the sesame oil in a wok or stir-fry pan. Add the coleslaw, green beans, and 1/4 cup of the liquid from the baby corn. Cover and steam for 5 minutes. Add the baby corn and scallions and stir-fry over medium-high heat for 5 minutes or until the vegetables are all just tender-crisp, adding just enough liquid from the baby corn to keep the bottom of the pan moist. Combine the cooked noodles with the vegetables in a serving bowl and toss together. Add the remaining teaspoon of sesame oil, then season with soy sauce and grind in pepper to taste. Serve at once. |
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