Warm Peanut & Sesame Noodles

I found this recipe in the September 2010 issue of Health Magazine and have been wanting to make it for some time... I had toyed with the idea of reducing the amount of oil used, in order to lower the P+ value of the dish, but decided to leave it alone and make it up as written the first time I made it.

It is delicious!  Served with some stir-fried veggies, it makes a lovely evening meal.  Add a few chopped peanuts to the top, if you like.  I am sure it would also be very good cold... as the basis for a salad.  And, next time, I will reduce the amount of oil by half - you will never miss it - so I am giving nutritional information for that change, too.

Warm Peanut & Sesame Noodles
Makes 4 servings

• 2 Tbs canola oil
• 2 cloves garlic, crushed and minced
• 1/2 tsp dark sesame oil
• 2 tsp soy sauce
• 1 tsp honey
• 2 Tbs rice vinegar
• 3 Tbs peanut butter
• 1/2 cup boiling water
• 6 ounces dry whole wheat spaghettini or vermicelli
• 1/3 cup chopped green onions
• 1/2 tsp crushed red pepper flakes

1. Cook pasta according to your package directions, drain and set aside, keeping warm.
2. Heat the oil in a medium saucepan on medium low heat and then add the minced garlic.  Saute till the garlic is fragrant, but do not let it brown.
3. Add the sesame oil, soy sauce, honey, vinegar, peanut butter and boiling water to the garlic, and stir well.  Cook, stirring continually until the mixture is smooth and thick and hot.
4. Remove from heat.  Toss the cooked pasta with the sauce.
5. Divide and serve on 4 plates.
6. Top with the green onions and crushed red pepper.
7. Serve immediately.

Per serving, approximately 2/3 cup each.
Weight Watchers P+ = 8.
Calories 316; Protein 10g; Carbohydrate 39g; Fat 14g, Fibre 6g.

Per serving, approximately 2/3 cup each, using half oil called for.
Weight Watchers P+ = 7.
Calories 286; Protein 10g; Carbohydrate 39g; Fat 11g, Fibre 6g.

Tossing the sauce with the cooked pasta.

Plated and ready to enjoy.

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