Asian Noodle Salad
Source of Recipe
"Meals that Heal", by Anne Edan and Regina Ragone, M.S., R.D.
Recipe Introduction
This is a quick meal that is full of good for you fiber. It tastes wonderful, and I really like the flavor of the whole wheat pasta.
1 pound sea scallops -- halved
or
1 pound large shrimp -- peeled, deveined,
-- and halved crosswise
1/4 teaspoon ground red pepper
8 ounces whole wheat spaghetti
2 medium carrots -- cut into julienne strips
1 teaspoon toasted sesame oil
1/4 cup smooth natural peanut butter
2 tablespoons low-sodium soy sauce
2 tablespoons fresh ginger -- grated
1 garlic clove -- minced
2 cucumbers -- peeled, halved,
-- seeded, and cut into strips
Preheat the broiler. Coat a baking sheet with cooking spray.
Place the scallops or shrimp on the prepared sheet and coat with the pepper. Let stand for 5 minutes.
Prepare the spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking. Reserve 1/2 cup of the cooking liquid. Drain the spaghetti and carrots.
Rinse briefly under cold running water and toss with the oil.
Meanwhile, broil the scallops or shrimp, turning often, for 4 minutes or until the scallops or shrimp are opaque.
In a large bowl, combine the peanut butter, soy sauce, ginger, garlic, and 2 to 3 tablespoons of the pasta cooking liquid. Add the scallops or shrimp, spaghetti mixture, and cucumbers. Toss to coat well.
Judi's note: I have made this dish by stir-frying or sauteing the seafood rather than broiling with good results. You can also poach the seafood in a little dry sherry in a skillet until cooked (poach for about 2 minutes). Make sure you drain the shrimp or scallops well.
Cooking tip: If the dressing is too thick, add more pasta cooking liquid to thin out.
Makes 4 servings
Per serving: 466 calories, 33 g protein, 58 g carbohydrates, 14 g fat, 2 g saturated fat, 36 mg
cholesterol, 8 g dietary fiber, 812 mg sodium
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