Sesame Soba Noodlesdiabetic, pasta, side dishes 8 oz soba noodles; (japanese buckwheat) =or= 8 oz wheat noodles 6 tablespoon chicken broth 1 centiliter garlic 1/4 teaspoon gingerroot 1 tablespoon lime juice; fresh 2 tablespoon tahini; (seseame butter) =or=- 2 tablespoon peanut butter 1/4 teaspoon cumin; ground 1/8 teaspoon chili powder 1 dash red(cayenne) pepper 1 pinch of salt 3 tablespoon warm water 3 green onions 1 teaspoon sesame seeds; toasted 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 |
