Asian Sesame Noodles
- Total Time
Unlike the fatty noodles you find in restaurants, our high-fiber noodles are served in a light, nutty sauce.
reduced-sodium chicken broth2 cup(s), fat-free
low sodium soy sauce2 Tbsp
creamy peanut butter with omega-31 Tbsp
garlic clove(s)1 clove(s), medium, finely chopped
uncooked scallion(s)1 medium, thinly sliced
fresh lemon juice1 Tbsp, or lime juice
dark sesame oil2 tsp
uncooked whole-wheat spaghetti8 oz, or linguine, or thin buckwheat noodles
uncooked carrot(s)1 small, finely shredded
sesame seeds1 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.