Monday, August 20, 2012

Back to School Lunch - Cold Asian Noodles

My Sister and son at her MAT Graduation
Well, school is just about in session.  Not for me, or even for my son, but for my sister!  Yes, she has put on her big girl pants and is headed out to the workforce with her first big girl job--a 5th grade school teacher. 

Transition is always a time when both my sister and I struggle to keep on top of our weight. So, to try to make this transition as easy as possible, I've been carefully meal planning our lunches and dinners to be both delicious and nutritious.  But I realized that all the "lunch to go" foods I know are a little childish.  So what does one pack for a 25 year-old (ok, 24 for one more month) teacher?

Solution: Cold Asian Noodles!  What a great idea!  Not only is this recipe vegetarian, low in points, and high in fiber, but will keep well in a (sophisticated, adult) lunchbox or fridge for up to five days.  And double kudos because Asian food is one of my sister's favorites.

Cold Asian Lunch Noodles

Effort Meter (1 to 5): 2
Delicious Meter (1 to 5): 3.5 - 4
Serving Suggestion: Make ahead and separate into 2oz portions in Tupperware containers.
Weight Watcher Points - 6 points for 2 oz 


8 - 10oz of Whole Wheat, High Fiber Linguini (about 1/2  the package)
4TBSP of red pepper garlic infused oil (you can make this by heating red pepper flakes in a saucepan with the oil)
2oz of Linguini
1TBSP of Sesame Oil
2TBSP Honey
2 Packets of Equal or Splenda
6TBSP of Soy Sauce
1/2C Shredded Carrots
1/2C Cucumber, Cut into Sticks
Green Onions, Diced
Sesame Seeds (to taste)
Cilantro (optional, to taste)


Cook linguini in boiling water until tender.  Drain and rinse with cold water.  In a bowl, combine oils, honey, sugar substitute and soy sauce and mix.  Add carrots, cucumber, onions, and noodles.  Stir until mixed well.  Garnish with sesame seeds and cilantro.

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