Friday, January 29, 2010

Keeping With The Asian Theme

I found a new Asian recipe last week. It was posted on a message board I am a member of and I don;t know where it was originally from. But we tried it with the flank steak posted below and it was REALLY good. Everyone loved it...even the kids. I did double the original recipe and that is reflected here.

Sesame Noodles

1 (16 oz) package whole wheat thin spaghetti
2 large carrot, ends removed and sliced into thin matchsticks
2 heaping Tbsp tahini
2 Tbsp creamy peanut butter
1 tsp good quality sesame oil
2 Tbsp rice vinegar
2 Tbsp low sodium soy sauce
12 green onions, sliced thinly, dark green ends removed
4 Tbsp sesame seeds
2 c. reserved pasta water

Cook pasta according to package directions.

Meanwhile, in large bowl, combine tahini, peanut butter, sesame oil, rice vinegar, soy sauce and green onions. Stir to combine well and set aside.

In last 2 minutes of cooking time, add matchstick pieces to boiling water. Remove 2 c. pasta water from pan and set aside. Drain pasta and carrots and place into large bowl along with other ingredients. Add 1/2 of reserved pasta water and toss to combine all ingredients. Add sesame seeds, let sit for 1 minute and add additional pasta water to obtain desired consistency.

Serve warm or cold.

We ate it hot that night with dinner and I had leftovers cold for lunch today and it's great either way. I'm sure you could use reduced fat peanut butter to make it a little more figure friendly. It went great with the flank steak and would probably go well wit the chicken sates too!

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