Sesame Noodles with Broccoli

Photo: Randy Mayor; Styling: Leigh Ann Ross
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.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Nutritional Information

Calories 401
Caloriesfromfat 31 %
Fat 13.7 g
Satfat 2 g
Monofat 4.9 g
Polyfat 5.9 g
Protein 14.9 g
Carbohydrate 62.7 g
Fiber 13.6 g
Cholesterol 0.0 mg
Iron 4.1 mg
Sodium 798 mg
Calcium 119 mg

Ingredients

Sauce:
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
Noodles:
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

Preparation

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.

Note:

Maureen Callahan,

April 2007