Cook Time:35 minsAdditional Time:15 minsTotal Time:50 minsServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:35 minsAdditional Time:15 minsTotal Time:50 minsServings:6Yield:6 servings
Cook Time:35 mins
Cook Time:
35 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:50 mins
Total Time:
50 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
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Ingredients
1 ½cupslow-sodium vegetable broth
4scallions, chopped, divided
1tablespoonchopped fresh ginger
1teaspoontoasted sesame oil
¼teaspoonground pepper
12ouncesChinese flat noodles (see Tips) or linguine
¼cupChinese sesame paste (see Tips) or tahini
3tablespoonsreduced-sodium soy sauce
1tablespoonhot chile oil
¼teaspoonsugar
1medium red bell pepper, diced
1cuptoasted chopped walnuts
3tablespoonstoasted sesame seeds
DirectionsCombine broth, 1 scallion, ginger, sesame oil and pepper in a medium saucepan. Bring just to a boil over high heat. Stir and set aside for 20 minutes.Meanwhile, bring a large pot of water to a boil. Cook spinach for 1 minute. Transfer with a slotted spoon to a colander (leave the water in the pot) and drain, pressing on the spinach to remove excess water. Add noodles to the boiling water and cook according to package directions. Drain and rinse well. Chop the spinach. Gently combine the noodles and spinach in a large shallow serving bowl, separating the spinach so it doesn’t clump together.Place the saucepan of broth over medium heat. Add sesame paste (or tahini), soy sauce, chile oil and sugar; whisk until thoroughly combined. Bring to a low boil and remove from heat.Pour the sauce over the noodles. Top with bell pepper, walnuts, sesame seeds and the remaining 3 scallions. Toss together at the table before serving.TipsAny type of flat wheat noodle can be used for this recipe; for the most authentic taste and texture, seek out a Chinese brand of noodles from an Asian market or a supermarket with a large selection of ingredients used in Chinese cooking.Look for Chinese sesame paste–similar to tahini with a more prominent roasted-sesame flavor–in Asian markets.Originally appeared: EatingWell Magazine, September/October 2015
Directions
Combine broth, 1 scallion, ginger, sesame oil and pepper in a medium saucepan. Bring just to a boil over high heat. Stir and set aside for 20 minutes.Meanwhile, bring a large pot of water to a boil. Cook spinach for 1 minute. Transfer with a slotted spoon to a colander (leave the water in the pot) and drain, pressing on the spinach to remove excess water. Add noodles to the boiling water and cook according to package directions. Drain and rinse well. Chop the spinach. Gently combine the noodles and spinach in a large shallow serving bowl, separating the spinach so it doesn’t clump together.Place the saucepan of broth over medium heat. Add sesame paste (or tahini), soy sauce, chile oil and sugar; whisk until thoroughly combined. Bring to a low boil and remove from heat.Pour the sauce over the noodles. Top with bell pepper, walnuts, sesame seeds and the remaining 3 scallions. Toss together at the table before serving.TipsAny type of flat wheat noodle can be used for this recipe; for the most authentic taste and texture, seek out a Chinese brand of noodles from an Asian market or a supermarket with a large selection of ingredients used in Chinese cooking.Look for Chinese sesame paste–similar to tahini with a more prominent roasted-sesame flavor–in Asian markets.
Combine broth, 1 scallion, ginger, sesame oil and pepper in a medium saucepan. Bring just to a boil over high heat. Stir and set aside for 20 minutes.
Meanwhile, bring a large pot of water to a boil. Cook spinach for 1 minute. Transfer with a slotted spoon to a colander (leave the water in the pot) and drain, pressing on the spinach to remove excess water. Add noodles to the boiling water and cook according to package directions. Drain and rinse well. Chop the spinach. Gently combine the noodles and spinach in a large shallow serving bowl, separating the spinach so it doesn’t clump together.
Place the saucepan of broth over medium heat. Add sesame paste (or tahini), soy sauce, chile oil and sugar; whisk until thoroughly combined. Bring to a low boil and remove from heat.
Pour the sauce over the noodles. Top with bell pepper, walnuts, sesame seeds and the remaining 3 scallions. Toss together at the table before serving.
Tips
Any type of flat wheat noodle can be used for this recipe; for the most authentic taste and texture, seek out a Chinese brand of noodles from an Asian market or a supermarket with a large selection of ingredients used in Chinese cooking.
Look for Chinese sesame paste–similar to tahini with a more prominent roasted-sesame flavor–in Asian markets.
Originally appeared: EatingWell Magazine, September/October 2015
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Nutrition Facts(per serving)488Calories25gFat54gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
