(Note: I have added some suggestions for vegetables at the end, because just as often we DO make it that way.)
Not that that my kids don't like veggies. They'll actually eat just about anything, and often fill this dish with all sorts of color and crunch - but some days, we all want to stir something quick and easy together. (Still a lot better than Cup-A-Noodles too!)
Just be aware that my girls like stuff medium-spicy, adjust spices as you prefer.
1/2 cup vegetable or veggie-chicken-style broth
8 ounces noodles of your choice: Udon noodles, Buckwheat Soba noodles, thin vermicelli noodles or rice sticks (like for Pad Thai), or in a pinch, plain ol' unseasoned Ramen noodles or whole wheat spaghetti!!
*ADD INS (as few or as many as you like - your preference):
-- Lightly stir-fried veggies - carrots, cabbage, peapods, peppers, whatever
-- chopped fresh spinach or kale
-- fresh bean sprouts
-- toasted sesame or sunflower seeds
-- cubes of cooked butternut or other winter squash
-- raisins (yes, raisins)
-- frozen peas, slightly thawed
-- favorite seitan or gluten product, cubed and browned a bit
-- chick peas/garbanzos
-- cubes of browned tempeh
-- crispy cubes of tofu (see picture - we get these ready-made at the Asian Market. Flash-fried an even brown using a whole lot less oil than when I try it. Yum!)
TOPPINGS/GARNISHES (as preferred):
-- 1/2 cup chopped mint
First, cook the noodles according to package directions for whatever type of noodles you have.
Meanwhile, (or while noodles are cooking if you can do two things at once) make sauce:
SAUCE: Combine broth, ginger, soy sauce, peanut butter, syrup, chili paste, lime juice and garlic in a small saucepan.
Stir hot sauce into well drained noodles.
At this point, add whatever optional "Add-In" ingredients sound good, depending on who is making the dish. Stir "Add-ins" into hot sauce and noodles just to heat through
It's these garnishes that REALLY make this dish special!
Sometimes we do the stuff just "plain" and other times, we (well, mostly I) add LOTS of lightly sauteed veggies according to what's in the fridge that day - red pepper strips, carrots, green beans, bean sprouts, red onion and/or brocolli. When the girls cook, it's usually pea pods, carrots and fried tofu cubes. The nice thing is that pretty much anything goes and the dish can be individualized to make almost anyone happy!