Ww 3 Points - Asian Sesame Noodles

Submitted by mariposa13

"From Weight Watcher - Simply Delicious Unlike the fatty noodles you find in restaurants, our high-fiber noodles are served in a light, nutty sauce. This dish is delicious hot, at room temperature, or chilled. Try it with a crisp green salad for a more substantial meal."

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photo by teresas

Ready In:: 30mins
Ingredients:: 11
Serves:: 6

ingredients

2 cups fat-free low-sodium chicken broth
2 tablespoons reduced sodium soy sauce
1 tablespoon smooth peanut butter
1 garlic clove, finely chopped
1 scallion, thinly sliced
1 tablespoon fresh lemon or 1 tablespoon lime juice
2 teaspoons dark sesame oil
8 ounces whole wheat spaghetti or 8 ounces linguine
thin buckwheat noodle
1 small carrot, finely shredded
1 tablespoon toasted sesame seeds

directions

Combine the chicken broth, soy sauce, peanut butter and garlic in a small saucepan; bring to a boil.
Reduce heat and simmer 15 minutes.
Remove the sauce from the heat and stir in the scallion, lemon juice and sesame oil.
Meanwhile, cook the spaghetti according to package directions.
Drain; rinse under warm running water and drain again.
Combine the spaghetti, the sauce, carrot and sesame seeds in a large bowl.
Toss gently to mix.
Serve warm or cover and refrigerate for up to 2 days.
Bring to room temperature 30 minutes before serving.
3 Points for 2/3 cup.
Sesame Seeds:
To toast sesame seeds, place them in a small dry skillet over medium-low heat. Cook, stirring constantly, until lightly browned and fragrant, 2-3 minutes. Watch them carefully when toasting; seeds can burn quickly.

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Reviews

The sauce remained very watery after I tried to cook it down. I think adding some cornstarch might have helped thicken it up a bit and maybe it would have clung to the noodles better. I found the overall flavor rather bland, also.

ratherbeswimmin
Very tasty. DH really enjoyed this. I used soba noodles and followed the recipe as posted. Very easy to prepare. This is a keeper. Thanks for posting.

teresas
Lovely dish. I used spaghettini for this as that is what I had on hand. I also do not normally have smooth peanut butter in the house, so used the chunky. Like that you can eat this either warm or at room temp. :)

Lori Mama