There is no better way to get kids to eat than by getting them involved in making their own food. This kid-friendly hors d’oeuvre will even have adults getting in on the fun and building their own masterpiece. The vegetables and proteins you serve are totally up to you, although it’s nice to have a range of colours and textures. Different-coloured peppers, carrot coins, thawed frozen peas or corn, diced cucumber, cubes of tofu, chicken, or shrimp are all great options.
4 oz (113 g) angel hair pasta
1 large organic egg
1 Tbsp (15 mL) sesame oil
1 1/2 Tbsp (22 mL) low-sodium soy sauce, divided
1 green onion, white and light green part finely sliced (optional)
1/2 cup (125 mL) smooth almond butter
3 Tbsp (45 mL) cold water
1 tsp (5 mL) finely grated gingerroot
1 1/2 tsp (7 mL) lime juice
1 1/2 tsp (7 mL) maple syrup
Variety of different bite-sized vegetables and protein of your choice
Preheat oven to 375 F (190 C). Lightly grease cups of 2 muffin trays with grapeseed oil. Recipe makes enough to fill 18 muffin cups.
Cook pasta according to package directions. Drain and set aside to cool for a couple of minutes.
In large bowl, whisk together egg, sesame oil, 1 Tbsp (15 mL) soy sauce, 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.
While noodle baskets are cooling, in blender, combine together almond butter, water, ginger, lime juice, maple syrup, and remaining 1/2 Tbsp (7 ml) soy sauce.
To serve, place noodle baskets on platter alongside various bite-sized vegetables and protein options for guests to choose from to place in the centre of their noodle basket along with almond butter sauce.