Posted on February 21, 2017

What’s the trick to making pasta healthy? Use whole-wheat noodles. This popular Asian noodle salad bolsters the fiber content and packs a nutrient punch without sacrificing flavor.
Serves: 8 (1-1/2 cups each)
Preparation time: 20 minutes


  • 1 pound whole-wheat spaghetti
  • 1/2 cup reduced-sodium soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons canola oil
  • 2 tablespoons rice-wine vinegar or lime juice
  • 1-1/2 teaspoons crushed red pepper
  • 1 bunch scallions, sliced, divided
  • 1/4 cup chopped fresh cilantro, divided (optional)
  • 4 cups snow peas, trimmed and sliced on the bias
  • 1 medium red bell pepper, thinly sliced

1/2 cup toasted sesame seeds

  • Preparation
  1. Bring a large pot of water to a boil. Cook spaghetti until just tender, 9-11 minutes or according to package directions. Drain; rinse under cold water. 2. Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat. 3. To serve, mix in sesame seeds and garnish with remaining scallions and cilantro. Nutrition Facts

Per serving:

345 calories

12 g fat (2 g sat, 5 g mono)

0 mg cholesterol

51 g carbohydrate

12 g protein

10 g fiber

542 mg sodium Nutrition Bonus: vitamin C (100% Daily Value), fiber (40% DV), vitamin A (40% DV)

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