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    Sesame Soba Noodles


    Source of Recipe


    "Light and Easy Diabetes Cuisine"

    SESAME SOBA NOODLES
    Exchanges
    Serves: 6

    8 ounces soba noodles (Japanese buckwheat) or whole-wheat noodles
    - 6 tablespoons Chicken Broth
    - 1 garlic clove, minced
    - 1/4 teaspoon gingerroot
    - 1 tablespoon fresh lime juice
    - 2 tablespoon tahini (sesame butter) or peanut butter
    - 1/4 teaspoon ground cumin
    - 1/8 teaspoon chili powder
    - Dash red (cayenne) pepper
    - 3 tablespoons warm water
    - 3 green onions, chopped
    - 1 teaspoon toasted sesame seeds

    Bring a large kettle of water to a boil and cook noodles until al dente, about 5 minutes. Run under cold water for a few seconds, drain, and turn into a serving bowl. Toss with 2 tablespoons of broth. Place in the freezer to chill quickly.

    In a small bowl, combine garlic, gingerroot, 1 teaspoon of lime juice, tahini, cumin, chili powder, cayenne, salt and water. When pasta is room temperature, toss with sesame sauce until coated. Add remaining lime juice and broth; toss. Garnish with green onions and sesame seeds.

    One serving equals: 143 Calories, 0 mg Cholesterol, 27 g Carbohydrates, 5 g Protein, 136 mg Sodium, 3 g Fat ++++ Exchanges: 2 Starch/Bread

 

 

 

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