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Ingredients
- 2 Tbsp. Smooth peanut butter
- 2 1/2 Tbsp. Asian, (toasted) sesame oil
- 1 1/2 Tbsp. Soy sauce
- 1/4 c. Water
- 2 tsp Chopped garlic
- 2 tsp Chopped peeled fresh ginger
- 2 tsp Rice vinegar
- 1 tsp Sugar
- 1/4 tsp Asian chili paste* or possibly dry warm red pepper flakes
- 3/4 lb Fresh* or possibly dry* Asian egg noodles or possibly spaghetti
- 3 Tbsp. Chopped scallion
Directions
- *Available at some Asian markets
- In a blender blend together the peanut butter, 2 Tbsp. of the sesame oil, the soy sauce, the water, the garlic, the gingerroot, the vinegar, the sugar, the chili paste, and a healthy pinch of salt. In a kettle of salted boiling water cook the noodles till they are al dente, drain them in a colander, and rinse them well under cool water. Drain the noodles well, in a bowl toss them with the remaining 1/2 Tbsp. sesame oil, and mound them on a platter. Drizzle the noodles with the sesame mix and sprinkle them with the scallion.
- Serves 4 as a main dish and 8 as a first course.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 190g | |
| Calories 537 | |
| Calories from Fat 436 | 81% |
| Total Fat 50.23g | 63% |
| Saturated Fat 8.21g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1517mg | 63% |
| Potassium 364mg | 10% |
| Total Carbs 16.18g | 4% |
| Dietary Fiber 2.8g | 9% |
| Sugars 8.27g | 6% |
| Protein 10.29g | 16% |
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