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Peanutty Noodles

Cucumber and Tomato Salad

 

Peanutty Noodles

This is one dish my family doesn’t mind eating for dinner and then again cold for lunch the next day. If you’re cooking another pasta dish for dinner, such as spaghetti or linguine, cook an extra package of noodles, and set them aside for this lunch dish. The perfect accompaniment, especially if you add the red pepper, is a cool cucumber and tomato salad.

 

 

1. Combine all the ingredients except the noodles in a saucepan. Cook and stir over medium heat until the sauce is smooth and thickened.
 
2. Add the noodles, and stir to coat. Let cool, and store in sealed container in refrigerator.

 

 

Ingredients:

1 lb. cooked rice noodles
1/2 cup chicken broth
1/2 cup peanut butter
3 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon grated ginger root
1/4 teaspoon red pepper flakes (optional)

 

Cucumber and Tomato Salad

1. Mix all the ingredients together, and chill overnight.

 

Ingredients:

2 medium cucumbers, peeled and chopped
1 large tomato, chopped
1 tablespoon olive oil
1 tablespoon cider vinegar
Dash of salt

 
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