6 T. rice vinegar
\n3 T. reduced-sodium soy sauce
\n3 T. honey
\n11\/2 tsp. chinese chili paste
\n3 T. finely chopped fresh garlic
\n3 scallions, finely chopped
\n1 T. finely chopped fresh gingerroot
\n12 oz. fresh angel hair pasta
\n1 T. dark sesame oil<\/p>\n
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 in boiling water for about 11\/2 minutes, or until tender but still firm to the bite. Drain the pasta well and toss with the sesame oil. Add the sauce and toss well again.<\/p>\n
Makes 4 servings.
\nSerrving Size: 1 1\/2 cup serving<\/p>\n
281 calories
\n3g Fat
\n1g fiber<\/p>\n
Notes: Instead of fresh angel hair pasta, I used a higher fiber noodle, made with brown rice, in a ramen-noodle like shape — long, skinny, and kinky, with a little more texture than angel hair. I just cooked it longer, according to the package directions. I also think 3\/4 C. is a more reasonable serving for me; 1 1\/2 C. seemed like a lot. You could probably skip the sesame oil, or use less, because its quite pungent, and bring the serving down a little bit in calories\/fat. Next time I will start with 1 tsp and add more to taste only if I need it.<\/p>\n
I made it again and used about 1\/2 T. and it was still good, flavorful, not dry. A 3\/4 C. serving with the less oil is about 130 calories, which is a lot more reasonable for a starch side dish, IMO.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"
6 T. rice vinegar 3 T. reduced-sodium soy sauce 3 T. honey 11\/2 tsp. chinese chili paste 3 T. finely chopped fresh garlic 3 scallions, finely chopped 1 T. finely chopped fresh gingerroot 12 oz. fresh angel hair pasta 1 T. 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 in boiling water for about…<\/p>\n