I love sesame noodles , this surely is a crowd-pleaser and an easy starter or side—or a main course on a hot day.Turn regular spaghetti into a flavor-packed dish with this peanut butter sauce. You'll get protein, healthy fats, and minimal sodium & these are way way better than take outs.
Cold Sesame Noodles With Carrot & Cucumber
Source:- Health Magazine (July/Aug 2013 )
Prep:- 20 Minutes
Cook:- 10 Minutes
Serving Size:- 1 Cup ( 260 calories, 9g Fat( 2g Sat.), 0mg Chol, 7g Fiber, 10g Pro, 39g Carb, 637mg Sod, 8g Sugar,2mg Iron, 61mg Calcium)
Smooth Peanut Butter:- 1/4 Cup
Garlic, chopped:- 1 Clove
Fresh Ginger, chopped:- 2 Tsp
Soy sauce:- 3 Tbsp
Rice Vinegar:- 1 Tbsp
Light brown sugar, packed:- 1 Tbsp
Whole Wheat Spaghetti:- 8 oz.
Sesame Oil:- 1 Tbsp
Scallions, white & light green parts , finely chopped:- 3
Cucumbers, peeled, seeded, cut into matchsticks:- 2
Carrots, grated:- 2
Fresh cilantro, chopped:- 1/4 Cup
Sesame seeds:- 1 Tbsp
1) Puree peanut butter, garlic ,ginger, soy sauce, rice vinegar and brown sugar in a blender until smooth. With blender running, pour in 1/4 cup hot water and blend until smooth.
2) Bring a pot of salted water to a boil. Cook noodles until just tender, about 9 minutes. Drain, rinse under cold water and drain again. Transfer to a large bowl; toss with sesame oil.
3) Toss scallions , cucumbers, carrots & Sauce in bowl with noodles. Sprinkle with cilantro and sesame seeds.