Cold Sesame Noodles

Traditionally made with toasted sesame paste, this side dish is also terrific prepared with reduced-fat peanut butter. For best results, serve at room temperature soon after tossing the sauce with the noodles.

Makes 8 servings

• 6 ounces chow mein noodles or spaghetti
• 1/3 cup reduced-fat smooth peanut butter
• 1/3 cup water
• 3 tablespoons ketchup
• 2 tablespoons hoisin sauce
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons packed light brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon Asian (dark) sesame oil
• 2 scallions, chopped

1. Cook the noodles or spaghetti according to package directions; drain, rinse with cold water, and set aside.
2. In a small saucepan, combine the peanut butter, water, ketchup, hoisin sauce, soy sauce, brown sugar, vinegar, and oil. Bring to a boil over medium-high heat, stirring constantly, until well mixed. Remove from heat and cool about 10 minutes. Toss the noodles with the sauce, sprinkle with the scallions, and serve.

Per Serving (1/3 cup): 182 Cal, 5 g Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 349 mg Sod, 29 g Carb, 2 g Fib, 6 g Prot, 12 mg Calc.

POINTS value: 4

Comments: I kind of liked this recipe in moderation, but Tamara and the kids didn’t care for it. The sauce has a strong peanut butter taste. It’s very different and too me seemed like the dishes at a Thai restaurant that included a peanut sauce. I served it with fresh grilled asparagus and grilled chicken tenders.