A quick way to use up that extra stir-fry: pair it with noodles and Thai peanut sauce for a taste kids will love. If your family has allergies, prepare the noodles with an almond butter–based sauce instead.
Active time: 8 minutes
Total time: 13 minutes
½ cup all-natural bottled Thai peanut sauce*
1 8- to 9-ounce package buckwheat soba noodles
3 cups veggie stir-fry, chilled
2 scallions, green and white parts very thinly sliced
2 tablespoons chopped fresh cilantro
2 tablespoons finely chopped roasted peanuts or 2 teaspoons toasted sesame seeds
1. Add the peanut sauce to a large bowl. Set aside.
2. Bring a pot of water to a boil. Add the soba noodles and cook according to package directions, about 5 minutes. Drain, rinse with cold water until cool, then drain again.
3. Add the noodles to the sauce, along with the veggie stir-fry and scallions; toss to combine.
4. Transfer to a serving bowl. Sprinkle with the cilantro and peanuts or sesame seeds. Serve at room temperature or chilled.
*For peanut allergies, try this Asian almond-ginger sauce: Mix together ¼ cup creamy no-added-sugar almond butter, 1½ tablespoons rice vinegar, 1 tablespoon naturally brewed soy sauce, 1 tablespoon honey or agave nectar, 2 teaspoons freshly grated ginger root, and ½ teaspoon toasted sesame oil.
Per serving: calories 278, fat 15 g, protein 11 g, carbohydrates 28 g, dietary fiber 6 g