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Spicy Sesame Noodles 6
P r e p 1 0 m i n
No cook
Ser ves 4
This refreshing twist on a takeout favorite blends ramen noodles with spiralized cucumbers and creamy tahini. And it takes mere minutes to pull together.
3 oz dried ramen noodles 3 cups cucumber noodles (cut from 1 large English cucumber, unpeeled, using a spiralizer) 3 tbsp tahini 3 tbsp plain nonfat Greek yogurt 1 tbsp soy sauce 1 tsp honey 2 tsp finely chopped peeled fresh ginger 2 tsp finely chopped garlic 1 tsp sambal oelek or hot sauce
1. In a large bowl, cover the ramen noodles with boiling water and let soak for 3 minutes until softened. (Discard the seasoning packet or reserve it for another use.) Drain the noodles and rinse under cold water, then drain again. Add the cucumber noodles to the bowl and toss. 2. In a small bowl, whisk the tahini, yogurt, soy sauce, honey, ginger, garlic, sambal oelek, and 2 tbsp water. Pour the sauce over the noodles and toss to coat. Divide the noddles among 4 bowls. Before serving, garnish with scallions, sesame seeds, and crushed red pepper (if using). Per serving (1 cup) 196 Cal, 10 g Total Fat, 3 g Sat Fat, 534 mg Sod, 20 g Total Carb, 4 g Sugar, 2 g Fib, 6 g Prot.
Scallions, sesame seeds, and crushed red pepper (optional), for garnish
WW COACH TIP
Precut, spiralized veggie noodles save time and make prep easier. If you can’t find spiralized cucumber noodles, and don’t have a spiralizer at home, just use your vegetable peeler to slice wide cucumber “ribbons.” —Coach Favin
Easy Ever yday Cooking
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