In my frenzy to make dinner tonight and in the mood for something Asian, I grabbed a head of romaine lettuce from the refrigerator. Hmmm… Vietnamese Summer Rolls? …much too much work for tonight. Then in a moment of slight genius I thought, “Why not combine the flavors of Vietnamese Summer Rolls with the ease of a salad?” The dish turned out better than I expected, but when all was said and done it reminded more of Sesame Noodles than Summer Rolls. Although, unlike traditional Sesame Noodles, this version is much better for your waistline because I bulked up on the veggies and reduced the quantity of the high calorie ingredients in the dressing. I imagine if I were to add more peanut butter and a little raw sugar to the dressing it would have turned out even more delicious but then I’d have to wear the burden of additional calories – the choice is yours. For me it comes down to my motto: “Eat like a rabbit and live like a couch potato.” Perhaps that’s a bit of an exaggeration, but the truth is that sitting at a desk all day at work and reading books and blogs in my spare time doesn’t burn very many calories. I choose to eat delicious food that’s low in calories and avoid wasting my precious time at the gym.
MUCH LIGHTER SESAME NOODLES
5 ounces brown rice fettuccine noodles
1 tablespoon low sodium soy sauce
1 tablespoon rice wine vinegar
1 inch fresh ginger, grated
1 small clove garlic, grated
1 teaspoon toasted sesame oil
zest and juice of 1 lime
½ teaspoon sriracha
4 teaspoons peanut butter
½ teaspoon coarse kosher salt
4 carrots, shredded or cut into very thin strips
1 red bell pepper, cut into very thin strips
1 bunch scallions, green parts only, chopped
1 english cucumber, seeds removed, cut into ¼” thick strips
1 head romaine lettuce, shredded
Cook noodles according to the package directions.
In a large bowl whisk together all the dressing ingredients until smooth. Add the hot noodles and coat thoroughly. Add the remaining ingredients and toss until well combined. Serve a room temperature or chilled.