Chili Crunch Noodles with Snow Peas and Carrots

 Here is another simple recipe that was pretty simple to modify, and everyone’s bowls looked the same.  In the photo the left bowl is the high protein version and the right bowl is the low protein version.  

Ingredients:

• 1/4 c sesame seeds 
• 1/4 c soy sauce (coconut aminos)
• Korean chili flakes
• 4 cloves garlic
• 3 T ginger
• 2 bunches of scallions
• Snow peas
• Shredded carrots
• Ramen noodles (low protein spaghetti noodles)
• Sweet soy glaze
• Vegetable oil
• Sugar

Directions:

1. In a large pot cook the ramen noodles for 2 minutes, drain and rinse with cold water and set aside. In another pot cook the low protein noodles according to package directions.
2. In a small bowl, combine sesame seeds, soy sauce, 2 tsp sugar, and some chili flakes. Cover with Saran Wrap and microwave for 30 seconds. When done set aside to cool (this is for the high protein version)
3. Trim snow peas and slice scallions separating the white and green parts. Peel and finely chop or grate the garlic and ginger.
4. Heat a drizzle of oil in a pan over medium heat. Add snow peas and cook until slightly softened. Add carrots and cook, until slightly softened. 
5. Stir in scallion whites, garlic and ginger. Cook until fragrant.  
6. Remove low protein portion of veggies and combine that with the low protein noodles and add coconut aminos to taste. 
7. Combine the rest of the veggies, ramen and sweet soy glaze and sesame seed mixture. 
8. Plate and place scallion greens on top of both low and high protein portions.

*Please remember to calculate the phes/protein in the recipes posted to ensure they will fit within you or your child’s diet.  These recipes fit within my children’s diets, but they may not fit everyone’s needs.  If they are too high in protein consider swapping out lower protein ingredients for the higher ones we have listed.