4 oz dry whole-wheat spaghetti or linguine
Cook pasta according to the package directions. Toss with the dressing below:
1 tbsp minced ginger
3 tbsp Splenda granular
1 tbsp catsup
1/4 cup lite soy sauce
1/4 tsp Chinese chile paste*
1 tbsp water
2 tbsp lime juice
1 tsp canola oil
2 cups mixed salad greens
4 lime wedges for garnish, if desired
In a medium saucepan combine the ginger, Splenda, catsup, soy sauce, chili paste, and water. Bring to a simmer over medium-low heat and simmer for 1 minute. Remove from the heat then add the canola oil and lime juice. Using a wire whisk, blend well.
Add the cooked and drained noodles to the dressing and stir in well to coat.
To serve, divide the salad greens evenly among 4 salad plates. Top with the noodles. Garnish each with a lime wedge, if desired.
*If you don't have the Chinese chili paste, substitute a small amount of crushed red pepper to taste.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.