Open Sesame Noodles
It doesn't take a genie to make these delicious sesame noodles with a twist. Whole-wheat spaghetti is mixed with a tasty sesame sauce. Eat warm or cold, they're great either way. And for variety, add a bit of spice with a dash of red pepper flakes.
- 2 ounces whole-wheat thin spaghetti
- 1 teaspoon sesame oil
- 1 teaspoon canola oil
- 1 Tablespoon reduced-sodium soy sauce
- 1 teaspoon rice wine vinegar
- 1 Tablespoon toasted sesame seeds
- 2 Tablespoons scallions, rinsed, roots trimmed, peeled and thinly sliced
- 3 ounces cooked, diced chicken breast
- 1/4 teaspoon red pepper flakes
1. Bring 4 cups of water to a boil in a 1 1/2-quart pot and cook spaghetti according to package directions. When the spaghetti is done, pour it into a colander, rinse, strain well and then place it in a medium-size bowl.
2. Add the remaining ingredients to the bowl (including the chicken breast and red pepper flakes if using) and mix well.
3. Transfer to a medium-size Ziploc® Brand Snap 'n Seal Container and refrigerate for up to three days until ready to eat. Or serve immediately on a platter with chopsticks or forks.
This recipe can easily be doubled. It keeps up to three days if tightly covered and refrigerated in a Ziploc® Brand container.
If you can't find rice wine vinegar in the international foods section of your supermarket, lime juice can be substituted in equal amounts.
Be careful not to overcook the pasta. This recipe works best when the spaghetti is "al dente", that is, when it's a bit firm on the inside.
This sauce (all ingredients except pasta and optional chicken and red pepper flakes) also makes a very nice dip for chopped veggies.