• 8 ounces soba noodles (Japanese buckwheat) or whole-wheat noodles
  • 6 tablespoons Chicken Broth
  • 1 garlic clove, minced
  • 1/4 teaspoon gingerroot
  • 1 tablespoon fresh lime juice
  • 2 tablespoon tahini (sesame butter) or peanut butter
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon chili powder
  • Dash red (cayenne) pepper
  • Pinch salt
  • 3 tablespoons warm water
  • 3 green onions, chopped
  • 1 teaspoon toasted sesame seeds


  1. Bring a large kettle of water to a boil and cook noodles until al dente, about 5 minutes. Run under cold water for a few seconds, drain, and turn into a serving bowl. Toss with 2 tablespoons of broth. Place in the freezer to chill quickly. In a small bowl, combine garlic, gingerroot, 1 teaspoon of lime juice, tahini, cumin, chili powder, cayenne, salt and water. When pasta is room temperature, toss with sesame sauce until coated. Add remaining lime juice and broth; toss. Garnish with green onions and sesame seeds.

Recipe Yield: Serves: 6

Nutritional Information Per Serving:

Calories: 143
Fat: 3 grams
Sodium: 136 milligrams
Protein: 5 grams
Carbohydrates: 27 grams

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Diabetic Exchanges

2 Starch/Bread

Book Title: Light and Easy Diabetes Cuisine