We were catching up on our Tivo’d reality shows last night when we spotted the latest “Top Chef” episode. It wasn’t just devoted to healthy family cooking, it had pint-sized chefs helping the contestants too. Top Chef uber-judge Tom Colicchio called them “the greatest group of sous-chefs in the history of this show.” Certainly the most adorable. They were all from Common Threads, a Chicago non-profit that teaches kids from some of that city’s poorest neighborhoods about cooking, nutrition and cultural diversity.  We loved that the kids actually sliced, diced, pared and cooked, and the repartee was pretty darn cute, particularly between Chef Tom and the kids. Maybe we could get them back. They were a good deal more lovable than some of the contestants.

The show repeats pretty much every night this week so there’s still time to catch the youngsters in action as they — and Dale, Antonia, faux-hawked Richard and the gang — whip up chicken paillards, pasta puttanesca and Antonia’s challenge-winning pasta stir fry. Inspired yet? Then here’s the recipe…
Antonia’s Stir Fry Whole Wheat Noodles with Bok Choy, Chicken, Edamame & Cilantro
Serves: 4
Small package whole wheat noodles
1 lb chicken breasts
1/2 bunch bok choy, chopped
1 red bell pepper, chopped
1/2 onion, chopped
1 cup edamame
Drizzle of teriyaki
Carrots and cilantro to garnish

Cook and blanch noodles. Saute chicken, bok choy, pepper, onion and edamame; add some teriyaki to deglaze. Stir fry noodles with teriyaki and vegetables then add chicken breasts. Serve with carrot and cilantro salad.
- Courtesy “Top Chef,” Bravo TV