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Recipes
Sesame Noodles with Crunchy Cucumber Salad
4 servings
40 minutes total

Ingredients

  • 6 oz vegetable (or whole wheat) spaghetti pasta
  • 2 green onions
  • ¼ cup fresh basil
  • 4 oz fresh snow (or sugar snap) peas
  • 1 small red chili (or jalapeño pepper)
  • ½ seedless cucumber
  • ½ teaspoon kosher salt
  • 1 tablespoon ginger spice paste, divided
  • ½ cup rice vinegar, divided
  • 1 tablespoon canola oil
  • 2 frozen vegetable burger patties (about 8 oz)
  • ½ cup reduced-sodium soy sauce (or liquid aminos)
  • ⅓ cup honey (or agave nectar)
  • 3 tablespoons tahini paste (sesame puree)

Steps

    1. Bring water to a boil for pasta. Slice thinly: green onions (⅓ cup), basil (¼ cup), snow peas (1 cup), and chili (¼ cup; remove seeds and membrane if desired). Slice cucumber thinly (2 cups) and place in small bowl with snow peas. Combine salt, 2 teaspoons ginger paste, and 2 tablespoons rice vinegar; stir into cucumber mixture. Set aside, stirring occasionally.
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan; add patties and cook 12 minutes, turning occasionally, until well browned and 165°F.
    3. Meanwhile, cook pasta following package instructions; drain. Whisk in small bowl: chili slices, soy sauce, honey, and remaining ¼ cup + 2 tablespoons rice vinegar and 1 teaspoon ginger paste until blended.
    4. Remove patties from pan and cover to keep warm. Reduce heat to medium; add soy sauce mixture to pan. Simmer 5–6 minutes, stirring occasionally, until mixture thickens enough to coat back of spoon. Remove pan from heat and whisk in tahini until well blended. Stir pasta, green onions, and basil into pan. Cut patties into bite-size strips. Place pasta in serving bowls; top with cucumber salad and burger strips. Serve.

Amount per ¼ recipe serving: Calories 510, Total Fat 19g, Sat Fat 2g, Trans Fat 0g, Chol 0mg, Sodium 1710mg, Total Carb 69g, Fiber 6g, Sugars 28g, Protein 21g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 30%