Healthy recipes for back-to-school rush: Nutty noodle salad
Three-step recipe with Asian flavor has 13 grams of protein
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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
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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
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