3 quarts water
1 package (7 ounces) rice vermicelli
3 tablespoons low-sodium soy sauce
1 tablespoon honey
1 plus 1 teaspoons sesame oil
Vegetable cooking spray
1 cup sliced green onions
1 tablespoon peeled, minced gingerroot
1 teaspoon toasted sesame seeds
Bring water to a boil in large saucepan; add rice vermicelli and cook 3 minutes or until tender; drain and place in serving bowl. Combine soy sauce, honey, and 1 teaspoon of the sesame oil; stir well and add mixture to pasta, stirring to coat. Spray large skillet with cooking spray; add the remaining 1 teaspoon of sesame oil. Heat over medium-high heat and add green onions and gingerroot; cook 1 minute or until tender. Add onion mixture to noodles and toss. Sprinkle with sesame seeds. Serve warm or chilled.
Yield: about 6 cups
Serving size: 3/4 cup
Nutrition Facts
Per Serving:
Calories: 85
Carbohydrate: 17 g
Protein: 1 g
Fat: 1 g
Saturated fat: <1 g
Sodium: 228 mg
Fiber: 1 g
Exchanges per serving: 1 starch
Carbohydrate choices: 1
