 |
| Courtesy of Google Shopping & Breadenfish Media |
What does Sriracha sauce, broccoli slaw, rice vermicelli, peanut butter, bean sprouts, spaghetti noodles, soy sauce, jicama, rice vinegar, spring roll wrappers, sesame seed oil, an apple and a lime have in common? They are all in my world renown, low calorie, kid friendly dinner ... not sure about the "world renown", but my family and friends REALLY like it! My good friend Emily, creator and writer of Running Like A Mother blog, and I even had a spring roll wrapping party this week and got to munch on the goods with our kiddos. Emily steamed edamame that we ate on the side for extra protein and nutrition. It was probably the most flavorful meal I had all week!
 |
| Courtesy of runninglikeamother.com |
~ Shopping List ~
Fresh Ingredients1 lime or lime juice concentrate
1 tbsp garlic paste (or 2-3 garlic cloves, crushed into paste)
1 bag Dole broccoli slaw
1/2 cup bean sprouts, fresh or canned
1/2 cup Dole carrot shreds
1 Gala or Fuji apple, peeled and cut into spears
1/2 Jicama, peeled and sliced (optional)
1 - 12 oz bag Spring Roll Wrappers
Pantry Ingredients
1 tbsp Sriracha sauce (or to taste)
1/2 cup low sodium soy sauce
3/4 cup rice vinegar
1/2 tsp sesame seed oil
1/2 cup peanut butter (or more!)
2 tbsp brown sugar
1/2 tsp ginger powder
4 oz Rice Vermicelli noodles (also known as cellophane noodles)
8 oz Whole Wheat Spaghetti noodles
LowCal Spring Rolls
Prep Time: 10 min
Cook Time: 28 min
Yields 12-14 Rolls
1) Heat oil in a frying pan on medium-high, then toss 1/3 cup broccoli slaw, carrot shreds and bean sprouts in to quickly stir-fry. Don't overcook - make sure it stays crunchy! 2) Use instructions on the bag of vermicelli to prep the noodles (usually involves soaking the noodles in warm water.) 3) Add 1/4 cups rice vinegar, 3 tbsp soy sauce and 1/2 tbsp garlic paste to the frying pan. Stir and turn heat to low-medium. 4) Stir prepped noodles into frying pan and turn off heat. 5) Prep your spring roll wrappers per package instructions, set your oven on 400 degrees, and spray a baking sheet with non-stick spray. 6) Now the rolling of the spring rolls! Place a small amount of the veggie/noodle mix onto the spring roll wrapper and fold away. Secure the seams with a paste made of 1 tbsp water and 1 tbsp flour. Optional: brush each roll with a little olive oil. (See folding instructions below.) 7) Once you fill your baking sheet, place rolls in the preheated oven for 15 minutes. After 15 minutes, turn the rolls and leave in for another 10-12 minutes or until browned on both sides. 8) Serve hot and dip in sweet & sour sauce or my Thai Cucumber Sauce (see recipe below).
Watch to learn how to wrap your spring rolls, but bake instead of fry :D
Poser Thai Peanut Noodles
Prep Time: 15 min
Chill Time: 30 min
Yields 6-8 servings
1) Prep spaghetti noodles per package instructions for al-dente, drain immediately after cooked. 2) Mix the dressing in a small bowl: 1/2 cup rice vinegar, 1/4 cup soy sauce, 1/2 cup peanut butter (or more if you like a thicker dressing), 2 tbsp brown sugar, 1/2 tsp ginger powder, 2 tbsp boiling spaghetti noodle water, 1/2 tbsp garlic paste, 1/2 tbsp sriracha sauce, and 1/2 tsp sesame seed oil. 3) Peel your apple and jicama, cutting both it into bit-size spears. Place spears in a large bowl and toss in about 1/4 cup lime juice, which will preserve their color and crunch. 4) Add the rest of the broccoli slaw (a little over 1 cup), jicama spears and whole wheat spaghetti noodles. 5) Toss everything in the peanut sauce really well. 6) Place in the refrigerator for 30 minutes and serve chilled .... kids LOVE it!
1/2 cup rice vinegar
1/2 clear corn syrup
1 tsp salt
1/2 tsp Sriracha sauce (or to taste)
1/2 cucumber, peeled and diced
Heat vinegar and salt in a saucepan until boiling. Stir in syrup and boil for 2-3 minutes. Remove from heat, stir in Sriracha sauce and pour over diced cucumber. Place in fridge 30-45 minutes. Serve chilled.
