- 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, Carbohydrates: 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.
This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.