Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 16 oz. spaghetti, cooked, rinsed and drained
- 3 Tbs. tamari soy sauce
- 1/2 cup chopped fresh cilantro, separated
- 3/4 cup thinly sliced scallions, separated
- 2 cloves garlic, minced
- 1/3 cup creamy soy nut butter
- 1/2 cup hot vegetable stock, preferably “chicken” flavored
- 1 1/2 tsp. rice vinegar
- 1 1/2 tsp. ground ginger
- 1/2 tsp. hot sesame oil
- 2 Tbs. sesame seeds
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Directions
1. Cook pasta according to package directions. When al dente, remove from heat, drain in a colander and rinse occasionally to keep it from sticking.
2. Combine tamari, 1/4 cup cilantro, 1/2 cup scallions, garlic and soy nut butter in a 2-cup liquid measuring cup. Mix well with a small wire whisk or fork. Add stock, rice vinegar, ginger and sesame oil. Mix thoroughly, toss sauce with pasta, and top with remaining scallions and cilantro. Sprinkle with sesame seeds before serving.