Noodle Baskets

There is no better way to get kids to eat than by getting them involved in making their own food. Kid-friendly Noodle Baskets will even have adults getting in on the fun and building their own masterpiece.

Mix it up

The vegetables and proteins you serve are totally up to you, although it’s nice to have a range of colors and textures. Different-colored peppers, carrot coins, thawed frozen peas or corn, diced cucumber, cubes of tofu, chicken, or shrimp are all great options.

Noodle Baskets

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Vegetarian & dairy free; includes gluten-free option

Course

Appetizers and Openers

Servings

18

Print Recipe

Ingredients

• 4 oz angel hair pasta or thin gluten-free noodles
• 1 large organic egg
• 1 tbsp sesame oil
• 1 1/2 tbsp barbecue sauce, gluten and/or dairy free if desired, divided
• 1 green onion, white and light green part finely sliced optional
• 1/2 cup smooth almond butter
• 3 tbsp cold water
• 1 tsp finely grated gingerroot
• 1 1/2 tsp lime juice
• 1 1/2 tsp maple syrup
• variety of different bite-sized vegetables and proteins or your choice

Ingredients 4 oz angel hair pasta or thin gluten-free noodles 1 large organic egg 1 tbsp sesame oil 1 1/2 tbsp barbecue sauce, gluten and/or dairy free if desired, divided 1 green onion, white and light green part finely sliced optional 1/2 cup smooth almond butter 3 tbsp cold water 1 tsp finely grated gingerroot 1 1/2 tsp lime juice 1 1/2 tsp maple syrup variety of different bite-sized vegetables and proteins or your choice

Course Appetizers and Openers Servings 18 Print Recipe

Instructions

1. Preheat oven to 375 F. Lightly grease cups of 2 muffin trays with grapeseed oil. (Recipe makes enough to fill 18 muffin cups.)
2. Cook pasta according to package directions. Drain and set aside to cool for a couple of minutes.
3. In large bowl, whisk together egg, sesame oil, 1 Tbsp soy sauce or tamari, and green onion (if using) until well combined. Add noodles and toss until noodles are fully coated in egg mixture. Divide mixture equally among 18 cups in prepared muffin pans. Push noodles down at the bottom of each cup to make a slight well. Bake until golden brown and crisp, about 20 minutes. Let cool in tray for a couple of minutes before transferring to wire rack.
4. While noodle baskets are cooling, in blender, combine almond butter, water, ginger, lime juice, maple syrup, and remaining 1/2 Tbsp soy sauce or tamari.
5. To serve, place noodle baskets on platter alongside various bite-sized vegetables and protein options for guests to choose from to place in the center of their noodle basket, along with almond butter sauce.

Recipe Notes

Per serving: 68 calories; 2 g protein; 5 g total fat (1 g sat. fat); 4 g total carbohydrates (1 g sugars, 0 g fiber); 49 mg sodium