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Elise's Sesame Noodles

Summer 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.1 (174 votes)

Whole-wheat pasta bolsters fiber and nutrients in this popular Asian noodle salad. The recipe is from Annelise Stuart of Germantown, New York.



READER'S COMMENT:
"I added garlic and ginger paste to the dressing and it was delicious! "
Elise's Sesame Noodles Recipe

Makes: 8 servings, about 1 1/2 cups each

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Total Time:

Ingredients

  • 1 pound whole-wheat spaghetti
  • 1/2 cup reduced-sodium soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons canola oil
  • 2 tablespoons rice-wine vinegar, or lime juice
  • 1 1/2 teaspoons crushed red pepper
  • 1 bunch scallions, sliced, divided
  • 1/4 cup chopped fresh cilantro, divided (optional)
  • 4 cups snow peas, trimmed and sliced on the bias
  • 1 medium red bell pepper, thinly sliced
  • 1/2 cup toasted sesame seeds

Preparation

  1. Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.
  2. Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat.
  3. To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 2 up to 2 hours in advance.

Nutrition

Per serving: 345 calories; 12 g fat (2 g sat, 5 g mono); 0 mg cholesterol; 51 g carbohydrates; 0 g added sugars; 12 g protein; 10 g fiber; 542 mg sodium; 336 mg potassium.

Nutrition Bonus: Vitamin C (100% daily value), Fiber (40% dv), Vitamin A (40% dv).

Carbohydrate Servings: 3

Exchanges: 3 starch, 1 vegetable, 2 fat


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