Thursday, January 29, 2009

Second Helping: Whatever Noodles

Whatever Noodles has become a favorite problem-solving lunch. Made with quick-cooking Asian noodles, the dressing comes together without a single measuring spoon. I usually add in leftover cooked chicken and shredded raw vegetables such as carrot or cabbage. Scallions and ginger are often incorporated as well. When I paired this with Chestnut Sage Soup for our playdate, I threw in some bacon and cider vinegar -- which probably took "whatever" a bit too far. A few of the kids wolfed it down, but my kids looked askance at it.

Whatever Noodles

This is a very flexible recipe. There are no measurements: Use your senses to make it yours.

1 package Asian noodles -- ramen, udon, etc.
a splash of sesame oil
a splash of soy sauce
cooked, shredded chicken
shredded carrots
diced apple

Cook noodles according to package directions. Rinse in cold water and drain.
Combine sesame oil and soy sauce in bowl. Add noodles, chicken, carrots, and apple and mix thoroughly.

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