- 1 pound Soba noodles or whole wheat linguine
- 1 teaspoon toasted sesame oil
- 1/2 cup shredded carrots
- 2 green onions, sliced thinly
- 1 mango peeled and diced
- 1 chicken breast, cooked and shredded (I used a rotisserie from the grocery store deli)
- 2 tablespoons toasted sesame seeds (plus more for garnish)
- 1/2 cup sliced and roasted almonds (plus more for garnish)
- fresh cilantro for garnish
- Chinese chili oil or hot sauce(optional)
- 6 tablespoons tahini* (or smooth peanut butter)
- 3/4 cups water
- 1 tablespoon white vinegar
- 3 tablespoons soy sauce
- 1 1/2 teaspoons sugar
- 2 garlic cloves, minced
- 1/2 inch fresh ginger root, peeled and chopped
- Butter lettuce leaves
- Cook pasta according to directions and drain. Add sesame oil to the noodles and stir to coat so that they won’t stick together.
- Add the carrots, green onion, mango, and chicken.
- Pour the dressing over the noodle salad (I used about half), then stir in sesame seeds and almonds.
- Sprinkle with chopped cilantro, additional almonds and sesame seeds, and Chinese chili oil if desired.
- Serve over butter lettuce leaves.
- Serve at room temperature or cold. I added more dressing to the noodles when I ate them the next day because they tend to absorb the dressing.
- Place the tahini, water, vinegar, soy sauce, sugar, garlic, and ginger into the blender and blend until smooth and creamy.
* Tahini is a sesame seed paste sold at specialty food stores near the peanut butter. Dressing slightly adapted from Lucinda Scala Quinn’s Mad Hungry cookbook
- Serving Size: 1 Serving
- Calories: 338
- Sugar: 9.9g
- Sodium: 571mg
- Fat: 17g
- Saturated Fat: 2.2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3.8g
- Protein: 17g
- Cholesterol: 17mg