77ºF

Healthy recipes for back-to-school rush: Nutty noodle salad

Three-step recipe with Asian flavor has 13 grams of protein

photo

Ingredients

  • 1 pound thin spaghetti
  • 1 pound sugar snap peas
  • 1/4 cup vegetable oil
  • 2 tablespoons rice wine vinegar
  • 1/3 cup low sodium soy sauce
  • 1.5 tablespoons dark sesame oil
  • 1 tablespoon honey
  • 3 garlic cloves, minced
  • 1-2 teaspoon grated fresh ginger
  • 3 tablespoons toasted white sesame seeds, divided
  • 1/2 cup smooth peanut butter (or any nut/see butter)
  • 2 red bell peppers, cored and seeded, and thinly sliced
  • 4 scallions (with and green parts), sliced diagonally
  • 3 tablespoons chopped fresh cilantro leaves

Directions

  •  Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
  •  For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey,garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
  • Combine the hot spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Mix in the cilantro and toss together and sprinkle the remaining 1 tablespoon of sesame seeds on top.
  • Nutrient Facts per 1 cup serving

    • 415 calories
    • 22 grams of fat
    • 13 grams of protein

    SOURCE: Miami Children's Hospital