Asian Sesame Noodles

5
Total Time
28 min
Prep
10 min
Cook
18 min
Serves
6
Difficulty
Easy
Unlike the fatty noodles you find in restaurants, our high-fiber noodles are served in a light, nutty sauce.

Ingredients

reduced-sodium chicken broth

2 cup(s), fat-free

low sodium soy sauce

2 Tbsp

creamy peanut butter with omega-3

1 Tbsp

garlic clove(s)

1 medium clove(s), finely chopped

uncooked scallion(s)

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

uncooked carrot(s)

1 small, finely shredded

sesame seeds

1 Tbsp, toasted

Instructions

  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.

Notes

This dish is delicious hot, at room temperature, or chilled. Try it with a crisp green salad for a more substantial meal.To toast sesame seeds, place them in a small dry skillet over medium-low heat. Cook, stirring constantly, until lightly browned and fragrant, 2–3 minutes. Watch them carefully when toasting; seeds can burn quickly.

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