Asian sesame noodles
Reduced-sodium chicken broth
2 cup(s), fat-free
Low sodium soy sauce
Creamy peanut butter with omega-3
1 medium clove(s), finely chopped
1 medium, thinly sliced
Fresh lemon juice
1 Tbsp, or lime juice
Dark sesame oil
Uncooked whole wheat spaghetti
8 oz, or linguine, or thin buckwheat noodles
1 small, finely shredded
1 Tbsp, toasted
- Combine the chicken broth, soy sauce, peanut butter, and garlic in a small saucepan; bring to a boil. Reduce the heat and simmer 15 minutes. Remove the sauce from the heat and stir in the scallion, lemon juice, and sesame oil.
- Meanwhile, cook the spaghetti according to package directions. Drain; rinse under warm running water and drain again.
- Combine the spaghetti, the sauce, carrot, and sesame seeds in a large bowl. Toss gently to mix. Serve warm or cover and refrigerate for up to 2 days. Bring to room temperature 30 minutes before serving.