Ingredients
-
-
2 tablespoons tahini
-
2 tablespoons rice wine vinegar
-
2 tablespoons low sodium soy sauce
-
1 1/2 tablespoons dark sesame oil
-
2 teaspoons honey
-
1/2 teaspoon salt
-
1/2 teaspoon fresh ginger, peeled and grated
-
1/2 teaspoon chili paste with garlic (sambal oelek)
-
2 garlic cloves, minced
-
-
8 ounces whole wheat spaghetti
-
2 cups carrots, shredded
-
3/4 cup green onion, thinly sliced
-
1/3 cup fresh cilantro, chopped
-
5 cups broccoli florets
-
2 tablespoons water
Instructions
- To prepare sauce, combine tahini and next 9 ingredients (through garlic) in a small bowl; stir with a whisk.
- To prepare noodles, cook pasta in a large pot of boiling water 5 minutes, omitting salt and fat.
- Add broccoli to pot and cook 1 minute.
- Add carrots to pot; cook 1 minute.
- Drain pasta, broccoli and carrots; place in a large bowl.
- Sprinkle with onions and remaining "noodle" ingredients.
- Drizzle with sauce and toss well.