July 06, 2008
Cold Sesame-Peanut Noodles
On weekends I often make a soup or salad and portion it out to have for lunches during the week. I don't like to spend money on lunch and eating out is so fattening. So, every week I try to develop a new and healthy lunch option that I won't be tired of eating before Wednesday. Today I combined a few recipes that I found online to create Cold Sesame-Peanut Noodles.
Cook: 7 oz. of Barilla Plus Spaghetti according to directions.
Meanwhile: In a separate bowl whisk together; 1 Tbs. Reduced-Fat Jif Peanut Butter, 1 Tbs. sesame oil, 1 Tbs. vegetable oil, 1 Tbs. soy sauce, 1 tsp rice vinegar, 2 tsp honey, 1 Tbs. chili powder, a pinch of red chili pepper flakes, and 6-8 dashes of Tabasco.
Drain and Rinse: Cooked pasta in cold water until cool.
Combine: Cold pasta and sauce, toss well.
Add: 1 Tbs. sesame seeds and two diced scallions, toss to combine.
This weekend I also made Tangy Mustard Coleslaw from the June 2008 issue of Cooking Light Magazine. It was really good!