Title: Sesame Soba Noodles
Categories: Diabetic Pasta Side
Yield: 6 Sweet ones
| 8 | oz | Soba noodles; (Japanese buckwheat) =OR=- |
| 8 | oz | Wheat noodles; |
| 6 | tb | Chicken broth; |
| 1 | cl | Garlic; |
| 1/4 | ts | Gingerroot; |
| 1 | tb | Lime juice; fresh |
| 2 | tb | Tahini; (seseame butter) =OR=- |
| 2 | tb | Peanut butter; |
| 1/4 | ts | Cumin; ground |
| 1/8 | ts | Chili powder; |
| | ds | Red(cayenne) pepper; |
| | | Pinch of salt |
| 3 | tb | Warm water; |
| 3 | | Green onions; |
| 1 | ts | 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