Chewy cellophane noodles are topped with sautéed asparagus and carrots before the medley is tossed with a sesame ginger dressing. Kids will have fun snapping the asparagus spears with their hands and whisking together the vinaigrette. This recipe comes to us from Andrea Meyers of Andrea’s Recipes.
Kid: Whisk the lime juice, chili sauce, garlic, ginger, olive oil, rice vinegar, soy sauce honey and 1/4 cup water together in a small bowl.
Adult: Bring a medium pot of water to a boil over high heat. When the water boils, add the noodles, remove the pot from the heat and let the noodles soak for about 10 minutes, or until soft. Drain and cool to room temperature.
Adult: Place the sunflower oil in the wok over medium-high heat. Add the asparagus and carrots to the wok and sauté for about 5 minutes, or until the vegetables are cooked through, but still retain a crunch.
Kid: Divide the noodles between 6 bowls, top with equal amounts of the asparagus-carrot stir fry. Toss each salad with the Sesame Ginger Vinaigrette to taste and finish the dish with chopped cilantro.