w/ Sesame-Lime Dressing
adapted from Soba Noodles with Sesame-Lime Dressing from EveryDay with Rachael Ray
Makes 7 servings at 8 PointsPlus (WeightWatchers) per serving
- 1-16oz package whole grain thin spaghetti
- 5 Tbsp sesame oil
- 5 oz shiitake mushrooms, thinly sliced with stems removed
- salt & pepper
- 8 oz bagged coleslaw mix (just cabbage and sliced carrots)
- 3 scallions, thinly sliced
- 1 lime, zested & juiced
- 4 Tbsp soy sauce
- 2 Tbsp prepared fish sauce
Cook the thin spaghetti according to package directions. Drain and set aside.
Meanwhile, add 1 1/2 tablespoons of sesame oil in a large skillet over medium-high heat. Add the mushrooms and season with salt and pepper. Stirring frequently, cook for approximately 3 to 4 minutes until lightly browned. Transfer to a really large mixing bowl.
To the really large mixing bowl with mushrooms, add in the coleslaw mix, scallions, lime zest and drained noodles. Toss well.
In a small bowl, whisk the remaining sesame oil, the lime juice, the soy sauce and the fish sauce together. Pour the mixture over the really large mixing bowl of noodles and toss gently.
*For a nice, light summer dinner try serving this dish chilled!*