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6 servings
suggest servings
| 1/3 | cup | cilantro | finely chopped |
| 2 | tablespoons | tahini | |
| 2 | tablespoons | miso | |
| 1 | teaspoon | sesame oil | |
| 3 | tablespoons | orange juice | |
| 1/2 | teaspoon | red pepper flakes | |
| 2 | each | scallions, spring or green onions | finely chopped |
| 1/2 | each | sweet red bell pepper | minced |
| 4 | cups | udon noodles | drained, rinsed, drained again |
In a large bowl, combine cilantro, tahini, miso, oil, orange juice, and red pepper flakes.
Toss in green onions, bell pepper and noodles.
Cover bowl with plastic wrap, and chill 3 hours or overnight.
Serve cold.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 221mg | 9% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 5% |
| Sugars 1.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 8% | Vitamin C | 27% | |
| Calcium | 3% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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knife is to a chef as a scalpel is to a surgeon. They both have a myriad of other tools, but...
A decent effort, but marred by a couple of important errors: 1st, The recipe originates from the old county of Angus in North-East Scotland, not in Ireland. (Lookup Forfar) 2nd, One of the main ingredients of Forfar Bridies is missing: Beef Suet: maybe not to everyones taste , but essential for the original & wonderful Forfar Bridie!
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