“I am NOT eating peanut noodles,” announced my toddler.
“That’s fine,” said my husband and I, almost simultaneously, because we know our lines. “All you have to eat is one bite. If you still don’t like it, then you get cereal or peanut-butter toast for dinner.” That’s our family rule. It eliminates a lot of strife.
Sophie tried one bite, then demanded her alternative dinner. But, while I was making her peanut-butter toast, she did take another bite of Angelina’s pasta with peanut suace. And then another.
Pretty soon, she asked for seconds. She even ate the bell pepper and scallions without blinking an eye. And then she requested that we save the rest of this “yummy pisghetti” for her lunchbox tomorrow. It’s that good.
Here’s Angelina’s recipe, in her own words.
Pasta with Peanut Sauce and Vegetables
This is a super yummy peanut sauce that you can put over grilled chicken or toss with pasta and julienned vegetables for a simple dinner.
This makes way more sauce than you need for a pound of pasta and will store well for about a week in an airtight container in the fridge.
1 cup vegetable oil
¼ cup rice wine vinegar
1/3 cup soy sauce
3 Tablespoons toasted sesame oil
1 Tablespoon honey
2 cloves minced garlic
1 teaspoon grated ginger
½ cup creamy peanut butter
Hot sauce to taste
1 lb cooked pasta (fettuccine or spaghetti are best)
Variety of julienned vegetables such as carrots, zucchini, red and yellow peppers – these should be raw or very lightly cooked so they are still crunchy
Cooked or grilled chicken, optional
Whisk all ingredients together. Toss with pasta and julienned vegetables, add chicken if desired. Another option is to buy a precooked chicken and add some. Yum!