“The dish I created is about two things I love very much. I love noodles and I love my dad,” says Gracie. “My dad is Japanese. I wanted to create a dish that represented my Japanese heritage and love for all noodles. I remember how much fun I had as a little child, slurping up noodles and popping edamame out of their shells. This dish is about having fun eating the food I love and spending time with my dad. Both of these things are very special to me!” - Gracie Giles, Age 9, Guam

Makes 4 Servings

Ingredients:

• 7 ounces whole-wheat or multi-grain thin spaghetti
• 1 garlic clove, peeled and minced
• 2 ½ teaspoons low-sodium soy sauce
• ½ teaspoon sugar-free grape jelly
• ½ cup vegetable broth
• 1 cup shredded or chopped cabbage
• 1 cup shelled edamame
• 1 cup peeled shredded carrots
• Optional: ½ cup chopped cashews

Preparation:

Fill a large pasta pot with water and bring to a boil. Add the spaghetti and boil for about 7 minutes, or until al dente. Drain and set aside.

Meanwhile, in a small bowl, whisk together the garlic, soy sauce, and grape jelly. Set aside.

In a large stockpot, bring the broth to a boil. Add the cabbage, edamame, and carrots and boil for 3 minutes, or until tender. Add the drained noodles and sauce, and stir until evenly distributed; top with cashews (optional). Eat and enjoy!

243 calories; 3g fat; 46g carbohydrates; 13g protein

Learn more:

• Check out highlights from the each Kids’ “State Dinner”
• View the 2015 Healthy Lunchtime Challenge & Kids’ “State Dinner” Cookbook