Elise's Sesame Noodles - 7 pts

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This is from a favorite cookbook: The EatingWell Diabetes Cookbook.

Lots of veggie friendly recipes. And lots of diabetic friendly

desserts!

 

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Elise's Sesame Noodles - 7 pts

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.

 

Makes 8 servings, about 1 1/2 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

 

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

 

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

 

Source: EatingWell Diabetes Cookbook

Formatted by Chupa Babi in MC: 03.26.07

 

Whole-wheat pasta bolsters fiber and nutrients in this popular Asian

noodle salad. The recipe is from Annelise Stuart of Germantown, New

York.

 

ChupaNote: used a 1/2 cup of cilantro; and red, green and yellow bell

peppers (1 each), minced; and 1/4 cup of packaged matchstick carrots.

 

 

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