Cut noodles into spaghetti-length pieces. Set aside. 
In a small dish, combine peanut butter, soymilk, soy sauce, sesame seeds, garlic, and sweetener. Mix well. Feel free to season this sauce, to taste, with salt. Pour sauce over noodles. Mix thoroughly. Top with chopped scallions and mix again. Allow to chill in the fridge. Then enjoy! MAKES 1 SERVING 
For a pic of this recipe, see the photo insert. Yay!
noodlicious veggie crabcakes
PER SERVING (1 crabcake): 60 calories, 0.5g fat, 326mg sodium, 10g carbs, 1g fiber, 2g sugars, 5g protein
These veggie-packed crabcakes are definitely not like any crabcakes you've ever had before. They're so good with some fat-free sour cream, and they taste great dipped in Dijonnaise, too! Ingredients 2 packages House Foods Tofu Shirataki, Spaghetti Shape One 12-ounce package broccoli cole slaw mix, dry 1ВЅ cups dry pancake mix 12 ounces drained white crabmeat 1 cup diced scallions ВЅ cup egg whites (about 4 egg whites) 1 teaspoon seasoned salt Salt and black pepper, to taste Directions Rinse and drain shirataki noodles well. Pat dry. Place noodles in a microwave-safe bowl and microwave for 1 minute. Drain excess liquid from noodles and pat them until thoroughly dry. Cut noodles into pieces about 4 inches in length. 
Combine all ingredients and mix well. Bring a pan sprayed with nonstick spray to medium heat. Evenly scoop 4 spoonfuls into pan (using a total of one-fifth of the batter). Press gently with a spatula to form cakes. Cook until crabcakes are golden brown on both sides, flipping occasionally. Repeat this process 4 more times, removing the pan from the heat and respraying it in between batches. MAKES 20 SERVINGS For Weight Watchers POINTSВ®
