Asian sesame or peanut noodles
Asian noodle salad with a vinaigrette/soy mix pasta salad with a vinaigrette Chicken noodle soup, Ramen or udon soup with chicken broth and vegetables Vietnamese noodles with lime, fish sauce, sugar and mint, basil, peanuts |
Cacciatore
Lemon caper white wine Garlic butter, parsley, red pepper Amatriciana Fra diavolo Puttanesca |
Brown butter and miso with spinach or bitter greens like arugula or kale or Bok Choy. |
Not the PP. 1/3 cup creamy peanut butterr 1/4 teaspoon ground ginger, or 1/2 teaspoon freshly minced ginger 2 tablespoons low sodium soy sauce 1 teaspoon rice wine vinegar 1/2 teaspoon sesame seeds 2 tablespoons to 1/4 cup hot water 1/4 teaspoon crushed red pepper flakes, optional Can also add sesame oil for a stronger sesame taste Adjust to uour tastes. |
I made this cauliflower with saffron and pasta this week! I tossed in a healthy amount of Gorgonzola.
https://www.splendidtable.org/story/2013/03/19/cauliflower-with-saffron-and-pasta |
Adding to chorus of peanut sauce — I put mine on vermicelli with pan fried shrimp and fresh vegetables
Avocado pasta: cook pasta, drain then dump in cubed avocado and tomatoes with a drizzle of olive oil and stir; top with Parmesan cheese Tuna pasta salad: cooled cooked pasta, a can of tuna, tomatoes, cucumber, fresh herbs to taste Tortellini with kale, tomatoes, butter, and Parmesan Zaru soba (often served with tempura but I don’t deep fry at home so we often have it with tea eggs and sautéed sesame bok choi) Haven’t tried this one yet but I was looking up cold noodle recipes today so I’ll pass it on to you too: https://www.justonecookbook.com/cold-tanuki-udon/ |
Ham, peas, and a cream sauce.
https://www.nigella.com/recipes/pasta-with-ham-peas-and-cream |
This will be a winner with kids that are fussy about tomato sauce- these bean and spinach stir ins are a bit ambitious. |
You are insufferable. |
I like a sausage and broccolini orecchiette with a white wine type sauce (alcohol cooks out, it’s fine for kids, or could sub chicken broth). |
I learned this recipe from a Canadian:
https://dairyfarmersofcanada.ca/en/canadian-goodness/recipes/creamy-penne-italian-sausage Also I like stir frying ground pork with mushrooms and shallots and throwing it on top of spaghetti. I also enjoy olive oil tuna with arugula and garlic. |
Tallarines verdes are so good
https://www.acozykitchen.com/tallarines-verde-a-re-do For sesame noodles, Kewpie makes a great bottled dressing. Sometimes Costco has it. I put furikake on top. |
Swedish meatballs or stroganoff. |
I started with the NYTimes recipe and made a few adjustments: Sesame Noodles—serve warm or room temperature 1 lb cooked noodles, cooled flat on a plate (I like thin spaghetti) 2 Tbl sesame oil 3.5 Tbl soy sauce 2 Tbl rice vinegar 3 Tbl Asian sesame paste (not tahini) 1 Tbl minced garlic 2 tsp minced ginger 1/2 tsp sugar (optional) 2 tsp Asian chile garlic sauce (or more) 3 green onions, sliced thinly Mix sesame oil, sesame paste, sugar, rice vinegar and soy sauce well with a whisk. Get it as creamy as possible. Heat 1T vegetable oil in a large frying pan or wok or Dutch oven. Press noodles (should be like a big disk) into hot oil in a large pan or wok and heat a minute or two then flip over and do the same. A little browning is okay. Stir and break up the noodles with tongs so all is heated through. Remove. In same empty pan, add a little more oil and cook the ginger for a minute, add garlic and cook together a minute, then pour sauce in the pan and stir and let barely boil, then add noodles and toss well until fully coated. Add chopped spring onion and stir a little more. Serve. |
I make mommy sauce--which is butter and a touch of past water. Salt, pepper, and basil if your kids are okay with green. There are infinite variations--toss in sauteed mushrooms, spinach, toasted pine nuts, eggplant, zucchini. If it is in your fridge, it can go in. |