High Fiber and Whole Grains That Don’t Suck
This week I’m going to blog some recipes/easy modifications of recipes that incorporate whole grains while still managing to taste good.
First up… Sesame Noodles with Broccoli
Replacing the traditional soba noodles in this with whole wheat spaghetti doesn’t change the taste at all. 
Ingredients
Sauce:
2 tablespoons tahini (sesame seed paste)
2 tablespoons water
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons dark sesame oil
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon chile paste with garlic (such as sambal oelek)
2 garlic cloves, minced
Noodles:
8 ounces uncooked whole wheat spaghetti
5 cups broccoli florets
2 cups matchstick-cut carrots
3/4 cup thinly sliced green onions
1/3 cup chopped fresh cilantro
3 tablespoons sesame seeds, toasted
1/4 teaspoon salt
Preparation
To prepare sauce, combine tahini and next 9 ingredients (through garlic) in a small bowl; stir with a whisk.
To prepare noodles, cook pasta in a large pot of boiling water 5 minutes, omitting salt and fat. Add broccoli to pan, and cook 1 minute. Add carrots to pan; cook 1 minute. Drain; place in a large bowl. Sprinkle with onions and remaining ingredients. Drizzle with sauce; toss well. Serve immediately.
Yield
4 servings (serving size: 2 cups)
Nutritional Information
CALORIES 401(31% from fat); FAT 13.7g (sat 2g,mono 4.9g,poly 5.9g); PROTEIN 14.9g; CHOLESTEROL 0.0mg; CALCIUM 119mg; SODIUM 798mg; FIBER 13.6g; IRON 4.1mg; CARBOHYDRATE 62.7g
Via Cooking Light.