Recipe By:
Lisa Barnes
Courtesy of Sustainable Table ®

Description:
This recipe comes to us from Lisa Barnes whose new book, "Petit Appetit: Eat, Drink and Be Merry" is filled with information about cooking with kids and lots of kid-friendly recipes!

Ingredients:
8 ounces rice noodles
2 teaspoons expeller-pressed canola oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger or ½ teaspoon ground ginger
1 cup julienned organic carrot (1 large)
1 cup julienned organic red bell pepper (1 large or 4 mini)
½ cup chopped scallions
2 tablespoons gluten-free tamari
1 tablespoon peanut butter
½ cup organic vegetable broth
1 teaspoon freshly squeezed lime juice

Directions:
Prepare the noodles according to package directions. Drain and set aside.

Heat 1 teaspoon of the oil on a medium, pot over medium heat. Add the garlic and ginger and cook until fragrant and soft, about 1 minute. Add the carrot and bell pepper and cover. Cook until vegetables are tender but not soft, 5 to 7 minutes.

Add remained 1 teaspoon oil, scallions, tamari, peanut butter, broth and lime juice and bring to boil. Add the noodles and heat until hot, stirring to combine the vegetables and sauce.

Tips:
There are many options for noodles that could work besides rice noodles; try Chinese egg noodles, udon, or soba fora variation. The peanut butter lends a bit of sweetness your child will enjoy.