Its 3:30 in the afternoon and dinner is already made! With two little ones to care for I’ve been looking for dinner ideas that fit at least two out of the following three conditions:

1. Healthy
2. Easy to prepare and easy to clean up
3. Budget friendly

Tonight’s dinner meets all three! My friend Andy and his wife share my eco-foodie mentality, and they recently sent me this recipe. Its nice to know there are other like-minded people out there – I’m not the only one determined to save the planet and eat well at the same time!

What I especially like about this recipe is that it is very versatile. I added cucumber and tofu to the below list of ingredients, but I think it would also be great with red pepper, peanuts, cilantro, shelled edamame, poached chicken, etc. It will be a fabulous light supper for a hot Chicago night, and it would be perfect to bring along for a potluck picnic.

Cold Sesame Noodles
Dressing
⅔ – 1 cup soy sauce
⅓ cup vegetable oil
¼ cup sesame oil
⅓ – ⅔ cup apple cider vinegar
ground pepper
toasted sesame seeds
1-2 tablespoon roasted garlic

Noodles, etc
1 1/2 box fettucini noodles (I used whole wheat spaghetti noodles)
1 cup carrots, chopped
1 bunch scallions, chopped

Directions

Cook noodles according to package directions. Rinse noodles under cold water and strain. Put noodles in a large bowl or sealable container with carrots and scallions (and whatever else you’re throwing in there).

In a small bowl, whisk dressing ingredients together. Add to noodles. Stir or shake to coat.

Refrigerate for 30 minutes before serving.