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Cold Sesame Noodles with Vegetables

Prep time 20 mins
Cook time 10 mins
Yield Serves: 6 (serving size: 1 cup)

Ingredients

  • 1/4 cup smooth peanut butter
  • 1 clove garlic, chopped
  • 2 teaspoons chopped fresh ginger
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon packed light brown sugar
  • Salt
  • 8 ounces whole-wheat spaghetti
  • 1 tablespoon sesame oil
  • 3 scallions, white and light green parts, finely chopped
  • 2 cucumbers, peeled, seeded, cut into matchsticks
  • 2 carrots, grated
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon sesame seeds

Nutrition Information

  • calories 260
  • fat 9 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 10 g
  • carbohydrate 39 g
  • fiber 7 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 637 mg
  • calcium 61 mg

How to Make It

  1. Puree peanut butter, garlic, ginger, soy sauce, rice vinegar and brown sugar in a blender until smooth. With blender running, pour in 1/4 cup hot water and blend until smooth.

  2. Bring a pot of salted water to a boil. Cook noodles until just tender, about 9 minutes. Drain, rinse under cold water and drain again. Transfer to a large bowl; toss with sesame oil.

  3. Toss scallions, cucumbers, carrots and sauce in bowl with noodles. Sprinkle with cilantro and sesame seeds.