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

Makes 8 servings, about 1 1/2 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 345 calories; 12 g fat (2 g sat, 5 g mono); 0 mg cholesterol; 51 g carbohydrate; 12 g protein; 10 g fiber; 542 mg sodium.

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

3 Carbohydrate Servings

Exchanges: 3 starch, 1 vegetable, 2 fat

MAKE AHEAD TIP: Prepare through Step 2 up to 2 hours in advance.

I make this at least once a month in the summer. A great company dish at a barbecue.

Anonymous

I served it with the Teriyaki Pork Chops with Blueberry Ginger relish from Aug/Sept 2006 issue and all 8 of my dinner guests went away with copies of the recipes! It was a hit!

Dianne, New York, NY

We made this and the only one who ate it was my 2 year old. The mixture of ingredients just isn't what we are used to.

Anonymous, Tucson, AZ

This was really good. We added creamy peanut butter and some chopped ginger and garlic. I only gave a 3-star rating, because it was quite salty, even with reduced sodium soy sauce. I'd cut the soy sauce to 1/4 or 1/3 cup, rather than the full 1/2 cup.

Sally , Newport, VT

This just tasted kind of salty and oily. I'm not sure what it's missing. (maybe more lime?) It tasted better the second day but I wouldn't make it again.

Beth, Milwaukee, WI

I love this recipe but I cut the soy sauce down a bit and added a tad more sesame oil. I gave it an excellent rating because not only does it taste great but it's a quick way to get something healthy.

Julie A, Jacksonville, FL

My kids and I made this together (10 & 6 Years old) They loved making it and eating it I had to move it to keep them out of it. We used the rice vinegar instead of lime and used fresh cilantro. We also cooked the Bell pepper in the sauces. For an interesting twist we also added some mini Gnochis. I suggest trying your soy sauce first, some are quite salty and then season accordingly.

Christy, Houston, TX