Title: Sesame soba noodles
 Categories: Diabetic, Pasta, Side dishes
      Yield: 6 Sweet ones
 
      8 oz Soba noodles; (Japanese
           -buckwheat)
           -=OR=-
      8 oz Wheat noodles;
      6 tb Chicken broth;
      1 cl Garlic;
    1/4 ts Gingerroot;
      1 tb Lime juice; fresh
      2 tb Tahini; (seseame butter)
           -=OR=-
      2 tb Peanut butter;
    1/4 ts Cumin; ground
    1/8 ts Chili powder;
        ds Red(cayenne) pepper;
           Pinch of salt
      3 tb Warm water;
      3    Green onions;
      1 ts Sesame seeds; toasted
 
  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 freeze to chill quickly.  In a small bowl, combine
  garlic, gingerroot, 1 teaspoon of lime juice, tahini, cumin, chili
  powder, cayenme, 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 seasame seeds. Food Exchanges per
  serving: 2 STARCH/BREAD EXCHANGES; CAL: 143; CHO: 0mg; PRO: 5g; SOD:
  136; FAT: 3g; Source: Light & Easy Diabetes Cuisine by Betty Marks
  Brought to you and yours via Nancy O'Brion and her Meal-Master