Long-Life Noodles
January, 2003

Serves 6 / This recipe, one of my son's favorites, comes from my third children's book, The Story of Noodles (Holiday House, 2002; reprinted with permission). Serve this to your children and enjoy the delight on their faces. Even better, have them help you make it. You can substitute raisins, grapes, or any fresh berries for the cranberries.

2 green onions, white part only, chopped
2 small cloves garlic
1/2 cup smooth almond butter
1/2 cup light coconut milk or soy milk
1 tablespoon lemon juice
1 tablespoon soy sauce, or salt to taste

1/2 pound thin wheat noodles, fresh or dry
1/4 cup roasted nuts, for garnish
1/4 cup dried cranberries, for garnish

1. Combine all sauce ingredients in a blender or food processor. Process until smooth.
2. Cook noodles according to package directions. Drain and rinse with cold water to prevent sticking.
3. In a large bowl, toss noodles with sauce. Garnish with nuts and cranberries. Serve cold.

Ying Chang Compestine is the author of three children's books, including The Story of Noodles (Holiday House, 2002), and three cookbooks, including Secrets from a Healthy Asian Kitchen (Avery Penguin Putnam, 2002).

Calories 312,Fat 17,Perfat 48,Cholesterol 0,Carbo 34,Protein 8,Fiber 3,Sodium 403