KIDS CHOICE YUMMY PEANUT NOODLES

8 ounces soba or udon noodles
1/4 cup warm water
4 tablespoons smooth, natural-style peanut butter
3 tablespoons low-sodium soy sauce or tamari
1 clove garlic, finely chopped
2 teaspoons fresh ginger, chopped
1 1/2 tablespoons dark sesame oil
1 tablespoon rice vinegar or apple cider vinegar
2 teaspoons natural sugar
pinch cayenne, optional
vegetables, to serve
(I like mung bean sprouts, cucumbers, red bell pepper, snow peas, carrots, broccoli florets, green peas, and scallions)

1. In a pot of boiling water, cook the noodles according to package directions until tender. Drain them, and rinse with cold water.
2. For sauce, whisk or blend together the warm water, peanut butter, soy sauce/tamari, garlic, ginger, sesame oil, vinegar, sugar, and cayenne, if using.
3. Prepare any vegetables you plan on using. Transfer the noodles to a serving bowl, and toss them with the sauce. It's best to toss the noodles with the peanut sauce right before serving, so the sauce doesn't get absorbed by the noodles.
4. Stir in the vegetables or serve the veggies on the side. Serve at room temperature or cold.
If I put this meal in my children's lunchboxes, I usually put the sauce in a separate, small container so they can mix it with the noodles at lunchtime. ou can vary the amount of water depending on how thick you want the sauce. Use whatever vegetables appeal most to you.
Source of recipe: My kids are crazy about the peanut noodles on the buffet at our local natural food store. I've tried many different peanut noodle recipes, each of which caused them to turn up their nose. Finally I came up with this recipe, which they both eat enthusiastically! (I think the fresh ginger is key.)

Preparation Time: 

20 minutes, Cooking time: 20 minutes

Cooking Time: 

20 minutes

Servings: 

6

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http://vegweb.com/recipes/kids-choice-yummy-peanut-noodles

COCONUT BANANA MUFFINS

COCONUT BANANA MUFFINS

Makes: 11-12 small muffins 

115g cup all-purpose flour (about 1 cup)
70g desiccated coconut/ dried coconut flakes (about 1 cup)
60g unsalted butter, melted *
1 tsp baking powder
¼ tsp baking soda
50g castor sugar
1 tbsp brown sugar
¼ tsp salt
1 large egg *
80ml coconut milk *
4 tbsp milk *
2 medium sized full ripen bananas (about 175g with skin), mashed 

* – All these ingredients must be at room temperature

1. Preheat oven to 200°C for 15 minutes. Prepare muffin cups.
2. Cut butter into cubes and put into a small bowl. Transfer the bowl to a sauce pan filled with water. Heat up the sauce pan under medium low heat. Stir the butter occasionally. When it’s fully melted, remove the bowl from the sauce pan. Set aside.
3. In a mixing bowl, combine and sieve flour, baking powder and baking soda. Add in castor sugar and salt to mix well.
4. In a separate bowl, mix desiccated coconut with 1 tbsp brown sugar and 30g melted butter until well combined. Set aside 4 tbsp coconut mixture as topping. Then, add the remaining coconut mixture into the flour mixture (from step 3) and combine well.
5. In another bowl, beat egg until foamy. Stir in coconut milk, milk and 30g melted butter until well combined. Then add in mashed bananas and mix well.
6. Using a spatula, gently fold in wet ingredients (from step 5) to dry ingredients (from step 4) till well incorporated and no traces of flour. Do not overmix. It is fine if there are some small lumps in the batter.
7. Transfer batter into a piping bag and pipe batter into the muffin cups until each cup is 80% full. Alternatively, you can use a spoon to scoop the muffins into the cups.
8. Use a small spoon (ie dessert spoon), scoop and spread the coconut mixture (from step 4) evenly on top of the batter. Lightly press the coconut mixture so that it will stick well to the batter.
9. The batter should be thick, “spoonable” not “pourable”.
10. Bake in the oven at 190°c for 10 minutes, then lower to 180°c for another 10 minutes or until the muffins have risen and turned slightly golden brown. If your muffins show uneven colour, turn the baking tray 180° towards the last 5 minutes.
11. After the baking time is over, leave the muffins inside with the oven door shut. Let the residue heat in the oven cook the muffins for a further 2 minutes.

http://food-4tots.com/2011/10/02/coconut-banana-muffins/2/