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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