Sesame Noodles with Shredded Vegetables
- Yield: 8 servings
- Prep: 5 mins
- Cook: 0 mins
Use rice vinegar, not the sweeter "seasoned" rice vinegar. Look for dried udon noodles and red chile oil in the Asian aisle of your market.
Ingredients
- 6tablespoons toasted sesame oil
- 3tablespoons tahini (sesame seed paste) or creamy peanut butter
- 2tablespoons reduced-sodium soy sauce
- 2tablespoons rice vinegar
- 2teaspoons minced peeled fresh ginger
- 1 1/2teaspoons sugar
- 1teaspoon chile oil
- 1large carrot, peeled and coarsely grated
- 1large cucumber, peeled, seeded and chopped
- 1 1/2cups chopped red bell pepper (about 1 large pepper)
- 1package (10-ounce) dried udon noodles or whole-wheat spaghetti, cooked, drained and rinsed in cool water
- 4-- green onions, thinly sliced
Instructions
- Whisk sesame oil and next 6 ingredients (sesame oil through chile oil) in a large bowl.
- Add remaining ingredients; toss well to coat. Cover and refrigerate up to 3 days.
Recipe by Bruce Weinstein and Mark Scarbrough.
Nutritional Info *per serving
- Calories 200
- Glycemic Load 3
- Fat 14g
- Saturated Fat 2g
- Polyunsaturated Fat 6g
- Monounsaturated Fat 5g
- Cholesterol 0mg
- Sodium 110mg
- Potassium 210mg
- Carbohydrate 16g
- Fiber 3g
- Sugars 3g
- Protein 4g
- Trans Fat 0g
- Vitamin A 50%
- Vitamin C 70%
- Calcium 2%
- Iron 6%