Asian sesame noodles

Asian sesame noodles

Total Time
28 min
10 min
18 min
Unlike the fatty noodles you find in restaurants, our high-fiber noodles are served in a light, nutty sauce. It's lower in calories but doesn't sacrifice flavor in the slightest. The best part is that this dish is delicious hot, at room temperature, or chilled. Try it with a crisp green salad or blanched green veggies alongside for a more substantial meal. If you buy raw sesame seeds, in order to toast them, place them in a small dry skillet over medium-low heat. Cook, stirring constantly, until lightly browned and fragrant, which should take 2 to 3 minutes. Watch them carefully when toasting; seeds can burn quickly.


Reduced sodium chicken broth

2 cup(s), fat-free

Less sodium soy sauce

2 Tbsp

Creamy peanut butter with omega-3

1 Tbsp


1 clove(s), finely chopped


1 medium, thinly sliced

Fresh lemon juice

1 Tbsp, or lime juice

Dark sesame oil

2 tsp

Uncooked whole wheat spaghetti

8 oz, or linguine, or thin buckwheat noodles


1 small, finely shredded

Sesame seeds

1 Tbsp, toasted


  1. 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.
  2. Meanwhile, cook the spaghetti according to package directions. Drain; rinse under warm running water and drain again.
  3. 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.