Younger cooks can make stirring version of sesame noodles

KIDS IN THE KITCHEN

December 09, 1992|By Beth Hillson | Beth Hillson,Contributing Writer

This kid version of a popular dish called "sesame noodles" can be part of a meal or a meal in itself. Just add pieces of cooked chicken, steak, or vegetables. It's also a great way to use up leftovers -- even leftover noodles. Serve with peanut sauce hot, cold, or in between.

Kids over 11 can make this recipe without help. Be sure to get an adult's permission first, then follow the safety tips below for boiling pasta. Younger chefs can make the sauce by themselves. Remember to use pot holders to remove the sauce from the microwave after cooking. Parents can help, too, by cooking the noodles the night before. A word of caution for all chefs: To safely cook the noodles for this recipe, use a larger-than-normal pot with two handles and fill it only half way with water. Always check with an adult before doing this step. Only your own parents can determine if you're strong enough to lift a heavy pot.

Noodles can be made a day before they're needed. Drain cooked pasta and toss with 1 tablespoon of vegetable oil before refrigerating.

The pasta takes 15 minutes to prepare and 12 minutes to cook.

You'll need a 4-quart pot with 2 handles, a long-handled fork, a colander (a large bowl with little holes and a stand on the bottom) or large strainer, a set of measuring cups, a set of measuring spoons, a large (6-8 cup) mixing bowl, a small (2-cup) glass or ceramic bowl and a mixing spoon.

Noodles with peanut sauce Serves 4.

10 ounces fresh or dry angel hair pasta, spaghetti, or other noodles

1 teaspoon salt

1 tablespoon vegetable oil

1/2 cup creamy-style peanut butter

1/2 cup canned chicken broth

1 tablespoon soy sauce

2 tablespoons honey

2 teaspoons cider vinegar

1/8 teaspoon red pepper flakes

1. Pour 8 cups of cold water into the pot. Add 1 teaspoon salt. Turn burner to high and bring water to a boil. When it's boiling, scatter the noodles over the water. Use the long-handled fork to stir once. When water begins to boil again, lower the heat to medium and cook the noodles according to the amount of time directed on the package.

2. Set the colander in the sink. When the timer goes off, turn off the burner. Grasp a pot holder in each hand and grab the two handles of the pot. Make sure no one is in your way and carefully lift the pot and carry it to the sink. Pour water and noodles into the colander to drain. Set the hot pot back on an unheated burner to cool. Rinse the noodles under cold water. Drain. Leaving noodles in the colander, add vegetable oil and mix. Let noodles cool in the colander while making the sauce.

3. In the small bowl, mix the peanut butter, chicken broth, soy sauce, honey, vinegar and red pepper flakes. Cover with plastic wrap and heat in the microwave for 2 minutes on high heat. Use pot holders to remove the bowl. Carefully uncover. (Sometimes steam comes out when the plastic wrap is removed.) Stir to combine. If peanut butter is not softened enough to blend, heat again for 1 minute.

4. Pour the cooled noodles into the large cooking pot. Pour the peanut sauce over the noodles and stir until the noodles are coated. Add pieces of meat and vegetables, if you like. Spoon into serving bowl and serve. These also can be stored in the refrigerator for up to 2 days.

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