Versatile Asian Noodles

Next to pizza, Asian food is an absolute slam dunk with my boys. Dim Sum was their first restaurant experience and a no-brainer for me because the food comes fast; they love it and their louder than “inside” voices are barely noticed in the large chatter filled dining room. In the past year they have become such fans of sushi, my restaurant budget is groaning and I have to eat my maki quickly before they devour it.

I like to work an advantage, especially with my kids so it just made sense to include Asian flavours in their school lunches. As fussy as kids can be, they get umami. If soy and Hoisen can get their little taste receptors firing and their mouths chewing without my pleading voice, I am all for that. Asian flavours are also a favourite of mine and make for fast and tasty weekday food.

There are a multitude of recipes for Asian noodles with countless dressing recipes and a multitude of noodles to use. I like the following recipe because it incorporates the salty and sweet flavours kids love so much. The Hoisen in the recipe thickens the dressing nicely and adds a touch of sweetness that brings together the other ingredients. Another healthy advantage is the smaller quantity of soy sauce compared to other recipes I have encountered. You can make this dressing well in advance, in batches and use it in both hot and cold preparations. You can use your favourite noodles plus add any vegetable or protein garnishes you like.

Asian Noodle Dressing

(makes 2/3 cup. Dresses ½ lb dry noodles)

1 tsp sesame oil

2 TB seasoned rice vinegar (salt and sugar already added)

3 TB soy sauce or tamari

5 TB oil (olive oil, canola etc)

1 TB Hoisen sauce

1 tsp chili garlic sauce (don’t worry – its not spicy)

1 tsp freshly grated ginger

Simply stir the ingredients and add to cold (rinsed and drained) pasta. You can also use this dressing as a marinade for chicken, fish, beef or tofu. Serve plain or add garnishes your children like. Serve cold or incorporate into a stir fry. If using in a stir fry you can reduce or omit the vinegar and canola oil.

Prep Strategy

-Make dressing in advance in batches stored in the fridge or make dressing while you are waiting for pasta water to boil

-quickly julienne vegetable garnish while the pasta cooks

-immediately drain and rinse pasta with cold water once it is cooked

-If making a day ahead, keep garnish separate or place on top of noodles so they stay crunchy

Suggested noodles:

Whole wheat spaghettini, soba, udon, egg noodles, somen, rice vermicelli, chow mein

Garnishes

Celery, peppers, green onions, cabbage, carrots

Sesame seeds, peanuts, cashews

Mint, cilantro, basil and parsley

Orange, lemon or lime juice

Shrimp, chicken, grilled flank steak, BBQ pork or duck, tofu or omelet

Tracey is owner of Epicuria and mother of two young boys.  Watch for her lunchtime solutions here at Best Tools for Schools.