Sesame soba noodles

6 sweet ones

Ingredients

Quantity Ingredient
8 ounces Soba noodles; (Japanese buckwheat) =OR=-
8 ounces Wheat noodles;
6 tablespoons Chicken broth;
1 clove Garlic;
¼ teaspoon Gingerroot;
1 tablespoon Lime juice; fresh
2 tablespoons Tahini; (seseame butter) =OR=-
2 tablespoons Peanut butter;
¼ teaspoon Cumin; ground
⅛ teaspoon Chili powder;
dash Red(cayenne) pepper;
Pinch of salt
3 tablespoons Warm water;
3 Green onions;
1 teaspoon Sesame seeds; toasted

Directions

Bring a large kettle of water to a boil and cook noodles until al dente, about 5 minutes. Run under cold water for a few seconds, drain, and turn into a serving bowl. Toss with 2 tablespoons of broth. Place in freeze to chill quickly. In a small bowl, combine garlic, gingerroot, 1 teaspoon of lime juice, tahini, cumin, chili powder, cayenme, salt and water. When pasta is room temperature, toss with sesame sauce until coated. Add remaining lime juice and broth; toss. Garnish with green onions and seasame seeds. Food Exchanges per serving: 2 STARCH/BREAD EXCHANGES; CAL: 143; CHO: 0mg; PRO: 5g; SOD: 136; FAT: 3g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

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