Kids love noodles because its so much fun to eat! They slurp and slide into our mouths bringing with them a vast array of flavours — it’s no wonder we can’t get enough of them. From saucy stir-frys to delicious soups, here are some must-try recipes your kids will love.
Shanghai Noodle Salad
Ingredients: 1 pound fresh thick Chinese wheat noodles, 1/4 cup ketchup, 3 1/2 tablespoons sesame oil, 3 1/2 tablespoons soy sauce, 2 tablespoons brown sugar, 2 teaspoons salt, 1 1/2 teaspoons lime juice, 1/4 cup chopped green onion, 2 carrots, peeled and shredded, 1 small zucchini, cut into matchsticks, 1 red bell pepper, cut into matchsticks, 1 tablespoon toasted sesame seeds, 1 teaspoon crushed red pepper flakes
Method: Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again.In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.
Spicy Thai Curry Noodle Soup
Ingredients: 3 garlic cloves, chopped, 2 tablespoons fresh ginger, 2 tablespoons red curry paste, 2 tablespoons coconut oil, 4 cups vegetable or chicken broth, 3 cups coconut milk, 6.75 ounces of rice sticks (really thin rice noodles), Fresh cilantro, Thai basil, red chilli’s and green onions to garnish
Method: Combine the garlic, ginger and curry paste and mash together in a small bowl. Add the coconut oil and combine everything well. In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently for 1-2 minutes. Add the chicken broth and deglaze the pot. Add the coconut milk and bring the broth to a boil. Season to taste with kosher salt. Either place the noodles in the boiling broth or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth. Garnish with fresh cilantro, Thai basil, red chillies and green onions.
Spaghetti in Pesto Sauce
Ingredients: 250 gm spaghetti, boiled in a pinch of salt and some olive oil, 1 Tbsp olive oil, 1 sprig mint leaves, to garnish, 2 cherry tomatoes, 1 garlic clove, whole; peeled For the Pesto Sauce: 2 cups basil, 1/2 cup grated Parmesan cheese, 1/2 cup toasted walnuts or pine nuts, Salt, to taste, 4 cloves garlic, 3 Tbsp olive oil
Method: For the Pesto Sauce, in a blender add all the ingredients and mix till a semi-fine paste is achieved. For the Pasta, in a pan add the olive oil and the garlic clove. Add the cherry tomatoes. Remove the whole garlic clove.Add the pesto sauce. Cook for 1 minute, add the boiled spaghetti and then garnish with a mint sprig and serve hot.