Wednesday, June 15, 2011

Cold Sesame Noodles

cold sesame noodles

This recipe is another one of those that’s been in my recipe binder for years…the printed date at the bottom of the page is September 5, 2004.  I’m almost positive my mom printed it out and told me that it looked good and that we should make it.  And it is! So good!

I loved to make this when I lived with friends in college.  Who doesn’t love pasta?  It’s one of Tyler Florence’s recipes, which are always really good but sometimes lacking in the health department.  Did he really think 2 green onions were enough vegetables?  And the original recipe also included 5 tablespoons of oil and 1/2 a cup of peanut butter…a little too much fat for me!  Not that fat is a bad thing!

The original recipe looked like this:

4 servings
729 calories
78 g carbs
5.5 g fiber
35 g fat
21 g protein

My version looks much better:

4 servings
410 calories
61 g carbs
9 g fiber
13 g fat
16 g protein

You could add shredded chicken to it for a little more protein, or just leave as is for a vegetarian meal.  Either way it’s delish!

Cold Sesame Noodles
adapted from Tyler Florence

makes 4 large servings

8 ounces whole wheat spaghetti or angel hair pasta
1 tablespoons sesame oil
1 bunch green onions, thinly sliced on the diagonal
1 1/2 cups shredded carrots
2 cups snow peas, thinly sliced on the diagonal
1 red bell pepper, sliced into thin strips
1/2 cup cilantro, chopped
1-inch piece fresh ginger, minced
1 garlic cloves, minced
1 teaspoon red chili sauce, such as Sriracha, optional
1 tablespoons brown sugar
1/4 cup creamy peanut butter (preferably natural and unsweetened)
juice of 1 lime
3 tablespoons rice vinegar
3 tablespoons soy sauce

Cook the pasta according to package directions.  Drain immediately and rinse with cold water until cool. Drain the noodles really well and transfer to a large bowl; toss with the sesame oil so they don't stick together.  Add all of the sliced vegetables and cilantro; toss to combine. 

In a blender, combine the ginger through the soy sauce.  Blend until smooth.  Toss the pasta and vegetables with the peanut sauce until well coated. Serve at room temperature or chilled.

Note - Other things you could add:  edamame, cucumber, chicken, chopped peanuts

Per serving - 410 calories, 13 g fat (2 g saturated), 61 g carbohydrates, 9 g fiber, 11 g sugar, 16 g protein (exchanges: 2 vegetable, 3 starch, 1/2 protein, 2 1/2fat)

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