Total time:10 min
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 (not unsweetened)
- 3 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 11/2 tablespoons finely grated fresh ginger
- 1 tablespoon honey (optional)
- 6 to 8 tablespoons water
- Sriracha, as needed
- 1 cup cooked and chilled soba noodles or whole-wheat spaghetti
- 1/2 cup blanched and chilled broccoli spears
- 1/2 cup blanched and chilled snow peas
- 1/4 cup cooked and chilled shelled edamame
Make the sauce: In a medium bowl, whisk together the sunflower butter, vinegar, soy sauce and ginger until combined. Taste, and if desired, whisk in the honey until combined. Whisk in the water, a couple of tablespoons at a time, until the sauce is creamy and to the desired thickness. Stir in sriracha, to taste. You should get about 1 1/2 cups of sauce; you will need 4 to 5 tablespoons for the lunchbox. Refrigerate the leftover sauce until needed.
Make the lunchbox: Add about a quarter of the sauce to a food-safe squeeze bottle with a secure lid. In a container with a lid, arrange the noodles, broccoli, snow peas and edamame. Place the sauce and the vegetable-noodle mixture in a cooler-style lunchbox with an ice pack. Right before eating, squeeze the sauce over the noodles and vegetables.
Per serving (1 lunchbox, using soba noodles and 4 tablespoons sauce)
Calories: 516; Total Fat: 29 g; Saturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 527 mg; Carbohydrates: 50 g; Dietary Fiber: 7 g; Sugar: 12 g; Protein: 22 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From cookbook author and registered dietitian nutritionist Ellie Krieger.
Tested by Olga Massov; email questions to [email protected].
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