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Add a photoServings: 4
Ingredients
- 5 ounce. Chinese noodles
- 3 tbsp. peanut butter
- 1 1/2 tbsp. rice wine vinegar
- 1/4 to 1/2 teaspoon Chinese warm oil (to taste)
- 3 1/2 tbsp. sesame oil
- 1 1/2 tbsp. soy sauce
- 2 teaspoon sugar
- 1 tbsp. warm water
- 2 scallions, chopped
Directions
- In a large pot of boiling water, cook the noodles, gently separating the strands with a long fork as they soften, till barely tender (about 2 min). Drain and rinse under cool running water to stop the cooking; drain well. Dump into a bowl and toss with 1/2 Tbsp. of the sesame oil to prevent sticking.
- In a small bowl, gradually stir the remaining sesame oil into the peanut butter. Blend in soy sauce, rice wine vinegar, sugar, warm oil, and warm water. Spoon over noodles. Toss to coat well. Add in the scallions and toss lightly.
- If you plan to hold the noodles overnight or possibly longer, cover and chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 4 servings | |
| Calories 323 | |
| Calories from Fat 160 | 50% |
| Total Fat 18.48g | 23% |
| Saturated Fat 2.92g | 12% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 461mg | 19% |
| Potassium 119mg | 3% |
| Total Carbs 35.51g | 9% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.17g | 2% |
| Protein 4.36g | 7% |
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