Ww 3 Points Asian Sesame Noodles Recipes

Steps:

• Cook the noodle or spaghetti according to package directions; drain, rinse with cold water and set aside.
• In a small sauce pan, combine the peanut butter, water, ketchup, hoisin sauce, soy sauce, brown sugar, vinegar and oil. Bring to a boil over medium-high heat, stirring constantly, until well mixed.
• Remove from the heat and cool about 10 minutes.
• Toss the noodles with the sauce, sprinkle with scallions and serve.

Steps:

• Combine the chicken broth, soy sauce, peanut butter and garlic in a small saucepan; bring to a boil.
• Reduce heat and simmer 15 minutes.
• Remove the sauce from the heat and stir in the scallion, lemon juice and sesame oil.
• Meanwhile, cook the spaghetti according to package directions.
• Drain; rinse under warm running water and drain again.
• Combine the spaghetti, the sauce, carrot and sesame seeds in a large bowl.
• Toss gently to mix.
• Serve warm or cover and refrigerate for up to 2 days.
• Bring to room temperature 30 minutes before serving.
• 3 Points for 2/3 cup.
• Sesame Seeds:.
• To toast sesame seeds, place them in a small dry skillet over medium-low heat. Cook, stirring constantly, until lightly browned and fragrant, 2-3 minutes. Watch them carefully when toasting; seeds can burn quickly.

Steps:

• To make the dipping sauce, whisk all the ingredients together.
• To make the spring rolls, heat large nonstick skillet over med heat.
• Add canola oil, then add garlic and ginger.
• Cook, stirring until fragrant.
• Stir in cabbage, onion, and soy sauce.
• Increase heat to med-high.
• Cook, stirring occasionally, until vegetables are tender.
• Transfer cabbage mixture to medium bowl.
• Meanwhile, place rice noodles in large bowl and add enough hot water to cover.
• Let stand until soft, about 10 minute.
• Cut noodles into 2-inch lengths and stir into the cabbage mixture.
• Add carrot and sesame oil, toss to coat.
• To assemble: dip one rice paper in bowl of warm water and place on clean kitchen towel.
• Place 2 tbsp of vegetable mixture in center of wrapper.
• Fold in sides, and roll up to enclose the filling.
• Repeat process for all remaining rice papers.
• Transfer rolls to cutting board and slice in half. Serve with dipping sauce.
• 3 Points for 2 rolls with 1 tbsp dipping sauce.

Steps:

• Prick the tenderloin all over the the tip of a knife.
• Combine the honey, hoisin sauce, sake, oyster sauce, soy sauce, and sesame oil in large ziplock bag.
• Add pork to bag.
• Refridgerate, turning the bag occasionally, for 6-24 hours.
• Preheat oven to 450*F.
• Spray rack of roasting pan and place in the pan.
• Place the tenderloin on the rack; discard the marinade.
• Roast until instant-read thermometer registers 160* in thickest part of tenderloin (approx. 25-27 min).
• Let stand 5 min before slicing.
• 3 Points for 1/4 of the tenderloin.

Steps:

• In a medium saucepan, combine olive oil, peanut butter, soy sauce and fish sauce over low heat. Blend cornstarch into the broth and slowly pour into saucepan, whisking constantly until smooth. Add curry powder to taste. Add sesame oil just before combining sauce with noodles.
• Cook the noodles according to package instructions with kosher salt added to water. In last few minutes of cooking, add shanghai tips. Drain noodles and mix with sesame peanut sauce. Serve immediately.