Hg’s Crazy-Good Cold Sesame Noodles – Ww Points = 4
The memory is etched in my mind: a sweltering summer day, the kind where the city air hangs heavy and still. Relief came in the form of a tiny, unassuming takeout container filled with cold sesame noodles. The first bite was revelatory – a creamy, nutty, slightly sweet and savory explosion that cut through the heat like a refreshing breeze. I knew instantly I had to learn to make a version of this at home. But how to capture that perfect balance of flavors without all the guilt? Enter this recipe, a lighter take that delivers all the satisfaction without derailing your healthy eating goals.
Recipe Overview:
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 1
- Yield: 1 bowl
- Dietary Type: Vegetarian
Ingredients:
- 1 (8 ounce) package tofu shirataki noodles, House Foods Spaghetti Shape, the normal sized package
- 1 tablespoon reduced-fat peanut butter, room temperature (I use the Better ‘N Peanut Butter Spread)
- 1 teaspoon reduced-fat peanut butter, room temperature (I use the Better ‘N Peanut Butter Spread)
- 2 tablespoons light soymilk
- ½ tablespoon light soy sauce (I used 1 tsp of the the low sodium kind)
- ½ teaspoon sesame seeds
- ⅛ teaspoon garlic, minced
- 1 teaspoon artificial sweetener (I used 1 Splenda packet)
- 2 tablespoons scallions, chopped
- Salt (optional)
Equipment Needed:
- Microwave-safe bowl
- Small dish
- Measuring spoons and cups
- Paper towels
- Fork or mixing utensil
Instructions:
- Begin by preparing the tofu shirataki noodles. Open the package and thoroughly rinse the noodles under cold water. This helps to remove any residual odor from the packaging.
- Next, it’s crucial to drain the noodles extremely well. This step is key to achieving the right texture and preventing a watery sauce.
- Use several layers of paper towels to pat the noodles very dry. The drier you can get them, the better the sauce will cling.
- Place the dried noodles in a microwave-safe bowl and microwave on high for 1 minute. This further helps to remove excess moisture.
- Drain any excess liquid that the noodles release during microwaving, and again, pat them dry with paper towels until they are thoroughly dry. Remember, the drier the noodles, the better the final result!
- Now, using scissors or a knife, cut the noodles into more manageable, spaghetti-length pieces. This will make them easier to eat and mix with the sauce. Set the prepared noodles aside.
- In a separate small dish, prepare the delicious sesame sauce. Combine 1 tablespoon plus 1 teaspoon of reduced-fat peanut butter (at room temperature for easier mixing), 2 tablespoons of light soymilk, ½ tablespoon of light soy sauce (or 1 teaspoon of low-sodium soy sauce), ½ teaspoon of sesame seeds, ⅛ teaspoon of minced garlic, and 1 teaspoon of artificial sweetener.
- Mix all the sauce ingredients together thoroughly until you achieve a smooth and creamy consistency.
- Taste the sauce and feel free to season it to your liking with a pinch of salt, if desired.
- Pour the prepared sesame sauce over the cut noodles in the bowl.
- Using a fork or other utensil, mix the sauce and noodles together very thoroughly, ensuring that every strand of noodle is coated in the flavorful sauce.
- Finally, top the noodles with 2 tablespoons of chopped scallions.
- Mix the scallions into the noodles.
- For the best flavor and texture, allow the noodles to chill in the refrigerator for at least 30 minutes, or even longer, before serving. This allows the flavors to meld together beautifully.
- Once chilled, your Crazy-Good Cold Sesame Noodles are ready to enjoy!
Expert Tips & Tricks:
- Drying is Key: Seriously, don’t skimp on the drying process! This is what separates soggy noodles from a restaurant-worthy dish.
- Peanut Butter Matters: Make sure your reduced-fat peanut butter is at room temperature. This will make it much easier to mix into the sauce and prevent any lumps. If you’re using Better’n Peanut Butter, be aware that it can be a bit sweeter than regular peanut butter, so you might want to adjust the amount of sweetener accordingly.
- Spice it Up: Add a pinch of red pepper flakes to the sauce for a little kick.
- Garlic Power: Freshly minced garlic is always best, but if you’re in a pinch, garlic powder will work too. Just use a very small amount (about 1/16 teaspoon) to avoid overpowering the other flavors.
- Soy Sauce Swap: If you’re sensitive to soy, you can try using coconut aminos as a substitute for soy sauce.
- Make it Ahead: This dish is perfect for meal prepping! The flavors actually improve as they sit.
Serving & Storage Suggestions:
Serve these noodles cold, straight from the refrigerator. They make a delicious and refreshing lunch, light dinner, or side dish. Garnish with extra chopped scallions and sesame seeds for a more visually appealing presentation.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The noodles may absorb some of the sauce as they sit, so you might want to add a splash of soymilk before serving to loosen them up. I don’t recommend freezing these noodles, as the texture of the shirataki noodles can change upon thawing.
Nutritional Information:
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 198 kcal | – |
| Fat | 10g | – |
| Sodium | 494mg | – |
| Carbs | 19g | – |
| Fiber | 6g | – |
| Sugars | 4g | – |
| Protein | 9g | – |
Variations & Substitutions:
- Nut-Free: Substitute sunflower seed butter or tahini for the peanut butter.
- Extra Protein: Add some grilled chicken, shrimp, or tofu for an extra protein boost.
- Veggie Power: Toss in some shredded carrots, sliced cucumbers, or bean sprouts for added nutrients and crunch.
- Spicy Sesame: Add a dash of chili oil or sriracha to the sauce for a spicy kick.
- Alternative Sweetener: Use honey or maple syrup instead of artificial sweetener, adjusting the amount to taste. Keep in mind that using a natural sweetener will change the WW points value.
FAQs (Frequently Asked Questions):
Q: What are tofu shirataki noodles?
A: Tofu shirataki noodles are low-calorie noodles made from tofu and konjac flour. They are very low in carbohydrates and calories, making them a popular choice for those watching their weight.
Q: Can I use regular peanut butter instead of reduced-fat?
A: Yes, you can, but keep in mind that this will significantly increase the calorie and fat content of the dish, as well as change the WW points value.
Q: How can I make this recipe vegan?
A: This recipe is already vegetarian. To ensure it is vegan, double-check that your soy sauce is vegan (some brands may contain additives that are not vegan-friendly).
Q: My noodles are too watery. What did I do wrong?
A: The most likely culprit is that you didn’t dry the noodles thoroughly enough. Be sure to pat them very dry with paper towels before microwaving and again after microwaving.
Q: Can I make this recipe ahead of time?
A: Absolutely! In fact, the flavors meld together even more beautifully when the noodles are allowed to chill for a few hours or even overnight. Just be aware that the noodles might absorb some of the sauce as they sit.
Final Thoughts:
These Crazy-Good Cold Sesame Noodles are a testament to the fact that you don’t have to sacrifice flavor to eat healthily. They are incredibly easy to make, endlessly customizable, and guaranteed to satisfy your cravings for something creamy, nutty, and delicious. So go ahead, give this recipe a try and let me know what you think! I’m confident that you’ll be adding this to your regular rotation. And, don’t forget to share your own variations and tweaks – I’m always looking for new ways to enjoy this delightful dish!