I know better than to apply logic to the process of feeding kids, but there I was doing exactly that a few weeks ago when I spied the perfect recipe for sesame noodles (aka peanut butter, spaghetti, sesame, etc.) by my friend and mother-of-two Melissa Roberts. The logic went as follows:
If Peanut Butter = Guaranteed Consumption, and Noodles = Guaranteed Consumption, therefore Peanut Butter + Noodles = Mom Twice as Sure About Guaranteed Consumption
How long have I been in this parenting business? Long enough to know that the surer you are about something, the greater the likelihood of failure.
I think my six-year-old, sensing my peanut butter-fueled swagger, figured out that she could really twist the knife if she rejected the sesame noodles (which were delicious). And so I never really had a chance. Here’s what really kills me: She orders the dish at Chinese restaurants as a matter of course and this homemade version was definitely almost as satisfying! Which she would have found out had she deigned to take a bite. My only consolation was that I was able to use the sauce to approximate an appetizer which I used to order at my favorite midtown Japanese sushi restaurant (RIP Expense Account)…goma ae, a steamed spinach with sesame paste. My other daughter likes both peanut butter and spinach but, well, you can probably guess how that one turned out.
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“Peanut Butter Sauce” for Sesame Noodles or Spinach
Melissa says it’s crucial to use smooth peanut butter like Skippy or Jif, but I used all-natural and it turned out fine.
1 small garlic clove
1 (1-inch) piece fresh peeled ginger
½ cup smooth peanut butter
2/3 cup warm water
1 ½ tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon red wine or cider vinegar
1 teaspoon sugar
½ to 1 teaspoon red chile flakes (to taste)
peanuts, chopped (optional)
With motor running, drop garlic and ginger in the bowl of a food processor until finely chopped. Add peanut butter, water, soy sauce, sesame oil, vinegar, sugar, and chile flakes and process until smooth.
For sesame noodles:
Toss with a pound of cooked and cooled udon noodles or spaghetti, and top with any combo of the following: chopped peanuts, sliced sugar snap peas, chopped cucumbers, or steamed spinach (about 8 to 10 ounces)
For goma ae:
Steam or saute fresh spinach leaves as you normally would. Scoop into small bowls and chop with kitchen scissors. Toss with a few spoonfuls of sesame sauce.