Nuts and seeds are a good source of protein and healthful fats. This meatless main dish incorporates sesame seeds in two forms: tahini (sesame seed paste) in the sauce and toasted seeds as a garnish.
2 tablespoons tahini (sesame seed paste)
2 tablespoons water
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons dark sesame oil
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon chile paste with garlic (such as sambal oelek)
2 garlic cloves, minced
8 ounces uncooked whole wheat spaghetti
5 cups broccoli florets
2 cups matchstick-cut carrots
3/4 cup thinly sliced green onions
1/3 cup chopped fresh cilantro
3 tablespoons sesame seeds, toasted
1/4 teaspoon salt
How to Make It
To prepare sauce, combine tahini and next 9 ingredients (through garlic) in a small bowl; stir with a whisk.
To prepare noodles, cook pasta in a large pot of boiling water 5 minutes, omitting salt and fat. Add broccoli to pan, and cook 1 minute. Add carrots to pan; cook 1 minute. Drain; place in a large bowl. Sprinkle with onions and remaining ingredients. Drizzle with sauce; toss well. Serve immediately.
This was pretty good and I might make it again. Based on previous reviews, I stir-fried the veggies in a wok and then added the cooked pasta, sauce, and other ingredients a bit at a time so that everything warmed up together. I'd do it that way again. For more spice, I added extra chile paste and white pepper.
This was very very good. I made two changes: (1) I sauteed the vegetables instead of boiling them and poured the sauce into the veggies for the last few seconds of cooking and (2) I used Soba Noodles (buckwheat noodles) instead of whole wheat spaghetti.
I made this a little differently, but it was way good. I bought refrigerated yakitori noodles and didn't boil them. I added snow peas, mushrooms, peppers in with the broccoli and carrots and stir fried the whole thing, then added in the sauce (it was killer!) when the noodles and veggies were stir fried. Left out the salt and sprinkled with toasted sesame seeds. Served it with grilled mahi mahi. Great meal!
I love this recipe - it is quick and easy! I do make a few changes: I saute the vegetables rather than putting them in the boiling water, and I add A LOT more of the chile paste with garlic (almost a tablespoon). I also add more vegetables to the mix: have used red bell peppers, spinach, bok choy, asparagus, and mushrooms as well as the broccoli and carrots. Basically anything that's in the fridge will work! These changes make the recipe much more flavorful and it's a great way to get your veggies!
This goes from good to great by making a few little changes. Using half peanut butter and half tahini (or only use pb). Tahini is good but for a nuttier flavor I like pb. Quickly stir fry the veggies! Uncooked is just tasteless and boring. Use a little sesame oil to stir fry. Also, after the pasta is cooked and drained, add a tiny bit of sesame oil and toss...makes all the difference!
Yes, this is blander than many sesame noodle options BUT... it's packed with veges, easy to make, and a nice option if you are serving children or people not used to Asian cuisine. Can add rotisserie chicken or a frozen grilled chicken breast for added protein.
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