The Washington Post

Vegetables and Noodles With Sunflower Butter Sauce

Vegetables and Noodles With Sunflower Butter Sauce 1.000

Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

Nourish Aug 18, 2022

For this playful lunchbox, a savory sunflower butter sauce (think peanut sauce, but nut-free) is packed in a small bottle for squeezing as much (or as little) as you like onto the noodles and vegetables packed in a separate container. An empty honey bear or small ketchup bottle works perfectly, or you can purchase a small condiment container — just make sure it has a sealable lid.

Total time: 10 mins

Storage Notes: Refrigerate leftover sauce for up to 3 days.


Servings: 1

Yield: (makes about 1 1/2 cups sauce)

Ingredients
  • For the sauce
  • 3/4 cup (about 7 1/3 ounces) creamy sunflower butter (not unsweetened)
  • 3 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons finely grated fresh ginger
  • 1 tablespoon honey (optional)
  • 6 to 8 tablespoons water
  • Sriracha, as needed
  • For the lunchbox
  • 1 cup cooked and chilled soba noodles or whole-wheat spaghetti
  • 1/2 cup blanched and chilled broccoli spears
  • 1/2 cup blanched and chilled snow peas
  • 1/4 cup cooked and chilled shelled edamame

Directions

Make the sauce: In a medium bowl, whisk together the sunflower butter, vinegar, soy sauce and ginger until combined. Taste, and if desired, whisk in the honey until combined. Whisk in the water, a couple of tablespoons at a time, until the sauce is creamy and to the desired thickness. Stir in sriracha, to taste. You should get about 1 1/2 cups of sauce; you will need 4 to 5 tablespoons for the lunchbox. Refrigerate the leftover sauce until needed.

Make the lunchbox: Add about a quarter of the sauce to a food-safe squeeze bottle with a secure lid. In a container with a lid, arrange the noodles, broccoli, snow peas and edamame. Place the sauce and the vegetable-noodle mixture in a cooler-style lunchbox with an ice pack. Right before eating, squeeze the sauce over the noodles and vegetables.


Recipe Source

From cookbook author and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving (1 lunchbox, using soba noodles and 4 tablespoons sauce): 516


% Daily Values*

Total Fat: 29g 45%

Saturated Fat: 3g 15%

Cholesterol: 0mg 0%

Sodium: 527mg 22%

Total Carbohydrates: 50g 17%

Dietary Fiber: 7g 28%

Sugar: 12g

Protein: 22g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle