Total time:10 minutes
Servings:1 (makes about 1 1/2 cups sauce)
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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