from SparkPeople.com
I made this tonight, it was good! I used balsamic vinegar in place of the red wine vinegar, since I didn't have any of the red wine vinegar in the house, I also used powdered ginger in place of fresh, and and just a dash of powdered red pepper instead of flakes. And I used garlic powder instead of a garlic clove.
PEANUT AND SESAME NOODLES
2 cups cooked whole wheat spaghetti
1 TBSP sesame oil
3 TBSP smooth peanut butter
1 TBSP fresh ginger, chopped
red pepper flakes to taste, (aprrox. 1 tsp)
3 TBSP hot water
1 garlic clove, chopped
2 TBSP soy sauce
1 TBSP red wine vinegar
1 TBSP toasted sesame seeds
Cook spaghetti as directed on package.
Combine all other ingredients, except for sesame seeds, mix until peanut butter is dissolved.
Add sauce to drained pasta, toss until pasta is fully coated.
Sprinkle with toasted sesame seeds.
serves 4
208 calories
11 g fat
22 g carbs
7 g protein
I made this tonight, it was good! I used balsamic vinegar in place of the red wine vinegar, since I didn't have any of the red wine vinegar in the house, I also used powdered ginger in place of fresh, and and just a dash of powdered red pepper instead of flakes. And I used garlic powder instead of a garlic clove.
PEANUT AND SESAME NOODLES
2 cups cooked whole wheat spaghetti
1 TBSP sesame oil
3 TBSP smooth peanut butter
1 TBSP fresh ginger, chopped
red pepper flakes to taste, (aprrox. 1 tsp)
3 TBSP hot water
1 garlic clove, chopped
2 TBSP soy sauce
1 TBSP red wine vinegar
1 TBSP toasted sesame seeds
Cook spaghetti as directed on package.
Combine all other ingredients, except for sesame seeds, mix until peanut butter is dissolved.
Add sauce to drained pasta, toss until pasta is fully coated.
Sprinkle with toasted sesame seeds.
serves 4
208 calories
11 g fat
22 g carbs
7 g protein
