Soba Noodles with Veggies and Teriyaki Sauce

Soba Noodles with Veggies and Teriyaki Sauce

The Cub is a huge fan of noodles. Most nights when we ask her what she wants to eat, she replies, “Noodles.” She can’t get enough. She prefers an asian sauce on her noodles so we decided to try to make our own version of teriyaki.

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With most recipes, we let the cub measure out the ingredients. We talk about the amounts we are putting in the pot. We hope with consistency, she will eventually learn measurements. The cub helped us add water, corn starch, soy sauce and rice vinegar to a pot.

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Cultivating curiosity in a child is immeasurable.  Introduce new foods and let them play with new tools and food.  The cub is fixated on the appearance of the honey and loved that it smelled so sweet.

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We used a tool that the cub has never seen before – the garlic press. Pure joy beamed from her face when she saw the garlic squeeze out the little holes. It’s the simple things in life.

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Another fun tool is the potato masher. The cub helped us crush the pineapple chunks and tried a piece just to make sure it was sweet enough.

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Finger licking good!

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Can you say “Noodles”? Using a whisk, the cub helped us stir all the ingredients together before we put it on the stove to cook down.

While the teriyaki sauce cooked, we boiled the soba noodles. We also chopped up some broccoli and carrots and steamed them. Combine the noodles, veggies and sauce and you have a delicious meal!

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Isn’t she pretty eating her soba noodles with teriyaki? This dish is well-balanced and reduces the amount of sugar seen in most teriyaki sauces.

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Slurp, slurp, yummy noodles! Our noodle bowl is adapted from The Adventure Bite’s teriyaki sauce recipe.

 

Soba Noodles with Veggies and Teriyaki Sauce

 

Ingredients

  • ¼ cup soy sauce (I like reduced sodium)
  • ¼ cup water
  • 1 tablespoon cornstarch
  • 4-5 tablespoons honey (to taste)
  • 2-4 tablespoons rice vinegar (to taste)
  • 4 tablespoons crushed pineapple
  • 2 tablespoons pineapple juice
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger

Directions

  1. In a small pot whisk soy sauce, water, and cornstarch together until smooth. Add any of the optional additional ingredients you are using (vinegar, garlic, ginger, etc) .
  2. Heat over medium-high heat until warm and then whisk in honey until dissolved.
  3. Bring to a boil. Reduce heat to medium and whisk constantly until desired thickness is reached. Do not leave unattended; it thickens quickly once it gets boiling and will rapidly burn.
  4. Taste and adjust as desired. If too thick, thin with additional water to desired consistency.
  5. Steam vegetables until tender.
  6. Boil noodles per package directions.
  7. In a bowl, add noodles, steamed vegetables and top with teriyaki sauce. Serve and enjoy.

Piña Colada Popsicles (virgin, of course!)

Piña Colada Popsicles (virgin, of course!)

Summer is here and that means lots of popsicles in our home! We’ve been making our own popsicles since our little cub was teething. It’s a great way to sneak in some greens and of course, skip the sugar!

Grandma DiDi dreamed up these piña colada popsicles in a yoga class a few months back. She truly never stops thinking about food. 😉 We are thankful she had that moment in yoga because these are delicious! Not to mention they only take 10 minutes to make.

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Seven ingredients, that’s it. Almonds, dates, pineapple, banana, coconut, yogurt and lime. Easy peasy!

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We started with the cub cutting the dates in half and taking the pits out. Every little chef needs the right tools and we think Curious Chef makes great kitchen accessories for toddlers. They are not paying me to say that – I truly like them!

Back to the recipe – Pulse the almonds and dates until they are blended into a fine crumble.

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We found the perfect popsicle mold at Target and they are just the right size for the cub. If you are in the market, they are called Koji Ring popsicle mold. You can also use an ice cube tray with popsicle sticks or your own favorite popsicle mold.

Grandma DiDi shows the cub how to scoop the almond and date mixture into the Koji Ring popsicle mold. The cub is excited to show Grandma DiDi which hole is next. After all the molds have a teaspoon of almond mixture, use the back of a spoon and press the crumble tightly into the form. Set aside the rest of the almond and date mixture as you will need it later.

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Using your food processor again, have your cub help add the rest of the ingredients. Squeezing the lime juice was a fun and a new experience for the cub. Blend together until all ingredients are well-mixed. The pineapple can be in small chunks.

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The cub scoops a teaspoon size dollop of the yogurt mixture into the mold. Repeat a layer of the almond and date mixture and then another layer of yogurt mixture.

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Stop and taste your creation!

Lastly, place the mold handles on the top and make sure just a small amount of mixture squeezes out of the sides. Pop them in the freezer for two hours and then enjoy!

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They are as delicious as they look. Hurry, go make some – your cubs will love them!

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This cub sure does! Do you have a favorite popsicle recipe? We want to hear about them.

Piña Colada Popsicles

(Makes approximately 8 Koji popsicles)

Ingredients

1/2 cup nonfat greek yogurt
1 small banana
1/4 cup pineapple
1/2 tsp lime juice
1/8 cup sweetened coconut
1/2 cup slivered almonds
3 dates

Directions

  1. In a food processor combine dates and almonds. Process until mix is a fine crumble and set aside.
  2. Fill base of the popsicle mold with thin layer of almond/date mixture. With the back of a spoon, press the mixture down packing it tight.
  3. In the same mixer, blend yogurt, banana, pineapple, lime juice and coconut. Pineapple can be in small chunks.
  4. Layer with a scoop of yogurt mixture. Repeat the layers one more time.
  5. Drop popsicle handle in and make sure you can see the yogurt mixture lightly squish out the sides of the handle.
  6. Place in the freezer for two hours and enjoy!