When I'm too busy to pack my own lunch, I run downstairs to the Guy & Gallard where they have these amazing prepackaged sesame peanut noodles. I thought I wasn't being terribly bad when I grabbed them, but when I looked up the nutritional information, I was floored! Those little strands of deliciousness pack a mean fat punch! I decided to do some research and try to find a better recipe.
This one, from Lifetime's Cook Yourself Thin, is loaded with veggies and doesn't kill your diet for the day by lunchtime. The jicima is a different flavor (but heads up: pain in the butt to peel!) and adds crunch and the apples are PERFECTLY in season this time of year.
A word of caution: play around with the cilantro and lime combination. I found this recipe to have too much cilantro and not enough lime.
Ingredients:
For the noodles
8 ounces whole-wheat spaghetti
For the dressing
2 tablespoons rice vinegar
1/4 cup low-sodium soy sauce
1/4 cup peanut butter
2 tablespoons grated ginger
1 tablespoon dark sesame oil
1 teaspoon brown sugar
1 lime
1/2 cup hot water
For assembling
1/2 bag store-bought coleslaw mix
1/2 cup red pepper
1/2 cup cilantro, chopped
1/2 lime, squeezed
1/2 cup apple
1/2 cup jicama
1 teaspoon toasted sesame seeds
2 scallions, julienne
1/2 cup dry-roasted peanuts, for garnish
Cilantro, chopped, for garnish
Lime wedges, for garnish
Directions:
1. Bring a pot of water to a boil for the pasta, and cook the pasta according to package instructions. Drain and run under cold water.
2. To make the dressing, combine all the ingredients into a small mixing bowl and stir together with a whisk. Add the dressing to the pasta and toss. Stir in the coleslaw mix, red pepper and cilantro. Squeeze a half of a lime over the mixture, and toss.
3. Add the remaining ingredients, toss and refrigerate for one hour. Garnish with peanuts, cilantro and lime wedges. Serve.
