Sesame Noodles

This dish is light and quite tasty using wheat spaghetti noodles. A mixture of lime juice, green onions, snow peas, bean sprouts, and red bell pepper provide an easy way to get a healthy does of vegetables. This recipe is awesome for leftovers, as I ate this for days and could not get enough.  Note: Do not substitute reduced sodium soy sauce with regular soy sauce, as it is too salty and not good for the heart.


8 oz whole wheat spaghetti
1/2 cup reduced-sodium soy sauce
2 tablespoons sesame oil
3 tablespoons peanut oil, divided
2 tablespoons lime juice (2 limes)
3 teaspoons crushed red pepper
1 bunch green onions, sliced
2 cups mung bean sprouts
1 pound chicken breast, cut in small pieces
4 cups snow peas, trimmed and sliced on the bias
1 medium red bell pepper, thinly sliced
1/2 cup toasted sesame seeds*


  • Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain.
  • Meanwhile, whisk soy sauce, sesame oil, 1 tablespoon peanut oil, lime juice, crushed red pepper, and green onions.
  • In a hot wok, add remaining peanut oil. Stir fry chicken till no longer pink. Add soy sauce mixture, bean sprouts, snow peas, bell pepper, and sesame seeds. Stir fry for only 3 minutes, just to lightly steam the vegetables. Do not stir fry too long or the vegetables will lose their crisp.
  • Toss noodles with sauce.

*Toast the sesame seeds to really bring out the full nutty flavor. Heat the seeds in a dry pan over medium heat, or on a sheet in a 275ºF oven, until golden and fragrant, about 5 minutes.

Servings:  About 8 servings, 1 1/2 cups each.
Calories: About 450 per serving.

Original recipe cited from