Asian Pasta
6 tablespoons rice vinegar
3 tablespoons reduced-sodium soy sauce
3 tablespoons honey
1 1/2 teaspoons chinese chili paste
3 tablespoons finely chopped fresh ginger
3 scallions — finely chopped
1 tablespoon finely chopped garlic
12 ounces fresh angel hair pasta
1 tablespoon dark sesame oil
Put a large pot of water on to boil. Combine all the ingredients, except the pasta and sesame oil, in a small bowl and mix well. Set aside.
Cook the pasta as directed on package (for about 1 ½ minutes). Drain well, then return to pot (or use a big pasta bowl) and toss with sesame oil. Pour sauce over pasta and toss with sauce.
Nutrition Count is for a main dish serving. A side dish serving would be about half of what’s below.
Makes 4 servings Each 1 1/2-cup serving contains approximately: Calories:281 Fat: 3 g Cholesterol:0 Sodium:249 mg Carbohydrates:55 g Protein:8 g
{ 4 comments… read them below or add one }
This sounds really good. I think I will put it on next week’s menu. Will you let us know how it turned out?
Sounds good — but where’s the protein?!
Amy, it was really good! It’s light and the sauce kind of soaks into the pasta, but the flavor is sweet and spicy. I really liked it. Todd liked it too. Fuzz liked it for the first few bites then decided towards the end of the meal that she didn’t.
Genie, it’s definitely not something I’d eat as a main dish because like you, I need protein. I served it as a side dish with chicken that I’d marinated in a marinade from Cooking Light.
Add some broccoli and chicken and it sounds like a winner!