Sunflower Butter Sauce Makes This Noodle and Veggie Lunch Shine

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Vegetables and noodles with sunflower butter sauce

Total time:10 minutes

Servings:1 (makes about 1 1/2 cups sauce)

Total time:10 minutes

Servings:1 (makes about 1 1/2 cups sauce)

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For this playful lunch box, a savory sunflower butter sauce (think peanut sauce, but nut-free) is packed in a small bottle to squeeze as much (or as little) as you like onto the noodles and noodles. vegetables packed in a separate container. An empty teddy bear or small ketchup bottle works great, or you can buy a small condiment container – just make sure it has a resealable lid.

Vegetables and noodles with sunflower butter sauce

Refrigerate leftover sauce for up to 3 days.

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  • 3/4 cup (about 7 1/3 ounces) creamy sunflower butter (unsweetened)
  • 3 tablespoons of rice vinegar
  • 2 tablespoons low sodium soy sauce
  • 11/2 tablespoons finely grated fresh ginger
  • 1 tablespoon of honey (optional)
  • 6 to 8 tablespoons of water
  • Sriracha, as needed
  • 1 cup cooked and chilled soba noodles or whole wheat spaghetti
  • 1/2 cup broccoli tips, blanched and cooled
  • 1/2 cup snow peas, blanched and chilled
  • 1/4 cup cooked and chilled shelled edamame

Prepare the sauce: In a medium bowl, whisk together the sunflower butter, vinegar, soy sauce and ginger until combined. Taste and, if desired, whisk in honey until combined. Whisk in water, a few tablespoons at a time, until sauce is creamy and to desired thickness. Stir in sriracha, to taste. You should have about 1 1/2 cups of sauce; you will need 4-5 tablespoons for the lunchbox. Refrigerate remaining sauce until needed.

Prepare the lunch box: Pour about a quarter of the sauce into a food-grade squeeze bottle with a secure lid. In a container with a lid, arrange the noodles, broccoli, snow peas and edamame. Place the sauce and vegetable noodle mixture in a cooler-style lunch box with an ice pack. Just before eating, squeeze the sauce over the noodles and vegetables.

Per serving (1 box lunch, using soba noodles and 4 tablespoons sauce)

Calories: 516; Total fat: 29 g; Saturated fat: 3 g; Cholesterol: 0mg; Sodium: 527mg; Carbohydrates: 50g; Dietary fiber: 7g; Sugar: 12g; Protein: 22g

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov; questions by e-mail to [email protected].

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