Sesame soba noodles
6 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Soba noodles; (Japanese buckwheat) =OR=- |
| 8 | ounces | Wheat noodles; |
| 6 | tablespoons | Chicken broth; |
| 1 | clove | Garlic; |
| ¼ | teaspoon | Gingerroot; |
| 1 | tablespoon | Lime juice; fresh |
| 2 | tablespoons | Tahini; (seseame butter) =OR=- |
| 2 | tablespoons | Peanut butter; |
| ¼ | teaspoon | Cumin; ground |
| ⅛ | teaspoon | Chili powder; |
| dash | Red(cayenne) pepper; | |
| Pinch of salt | ||
| 3 | tablespoons | Warm water; |
| 3 | Green onions; | |
| 1 | teaspoon | Sesame seeds; toasted |
Directions
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 freeze to chill quickly. In a small bowl, combine garlic, gingerroot, 1 teaspoon of lime juice, tahini, cumin, chili powder, cayenme, 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 seasame seeds. Food Exchanges per serving: 2 STARCH/BREAD EXCHANGES; CAL: 143; CHO: 0mg; PRO: 5g; SOD: 136; FAT: 3g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master