Yesterday, I tried a recipe I got from FitnessRx magazine August 2009 edition. I chose this recipe because my family likes spicy foods. This recipe uses spaghetti as a main ingredient, but I replace it with regular noodles.

This recipe is claimed healthy in the original version (with spaghetti), but the composition of nutrients should be recalculated because I change the spaghetti with noodles. Do it (recalculated) if you feel you really need or easily use the original version.

The following ingredients and how to cook it according to the original version :

Ingredients:
1 pound spaghettini or thin spaghetti
3-4 cloves garlic
2 tablespoons dark sesame oil
¼ c. low-sodium soy sauce
¼ c. distilled water, vegetable broth, or chicken broth
4 green onions cut in ½-inch pieces
1 (1-inch) piece ginger root, pared and quartered
1/3 c. peanut butter (plain or chunky)
½ teaspoon crushed red pepper
1 tablespoon canola oil
1 tablespoon rice or white vinegar
1 tablespoon sugar or sugar substitute

Cook spaghetti as directed; drain and set aside.
Toss with 2 tablespoons dark sesame oil; drain off excess.
In food processor, finely chop garlic, green onions and ginger.
Add remaining dark sesame oil and all ingredients.
Process until thoroughly mixed.
Top each serving of spaghettini or spaghetti with sauce as desired.

Serves 6.
Nutritional Breakdown
Protein: 13.3%; Carbohydrate: 55.9%; Fat: 30.8%
Totals Per Serving
Calories: 431; Protein: 14.4g; Carbohydrate: 60.6g; Fat: 14.9g; Sodium: 417mg; Cholesterol: 0mg

Finally, this recipe tastes good and my family loved it. I'll make it again next week