by Lindsay Weiss posted in Life & Home

My eight and 11-year-old kiddos have a summer chore list taped to our refrigerator. On Saturdays their job is to plan a meal to make during the week and write a grocery list for it. Then, on the day that works best for everyone, they prepare it -- with a little help where needed. This weeks meal du jour was this Oodles of Noodles dish they found in an old kids cookbook we got from the library. We changed some things about the recipe (like the main ingredient -- TOFU!) but stayed true to the fresh Japanese noodle soup idea.
(Yes, that's my kids cooking in their PJs at 5:30pm. Because...SUMMER!)

I have to tell you I was SHOCKED at how delicious this was. So fresh and full of flavor. We tripled the recipe hoping for leftovers for the week, but ended up eating almost all of it! If your kids love noodles like mine do, this dish is a winner.
Looking for more Sweets and Eats for the Whole Family" Find Lindsay at Sugar Mama.

Oodles of Noodles

This is meant to be a brothy soup, but we put in extra noodles and veggies because we love them. So it was more like a noodle dish with some broth -- just like at our favorite Japanese restaurant! You will definitely want to double or triple this as the recipe only makes two servings!

4 cups chicken or veggie broth

2 ounces dried vermicelli noodles

3/4 cup frozen peas

1/2 cup sliced red bell pepper

1/2 cup diced chicken

1 tablespoon chopped fresh chives

1 teaspoon sesame oil
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