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Carol Potter's Noodles with Peanut Sauce

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Recipe

Yield

4
servings

Prep

20
min

Cook

20
min

Ready

40
min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
8 ounces noodles
thin, (Japanese buckwheat)
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¼ cup peanut butter
smooth, (or tahini)
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5 tablespoons tea
brewed, (Black Chinese)
5 teaspoons soy sauce, tamari
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1 teaspoon hot chili pepper oil
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2 teaspoons sesame oil
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2 teaspoons rice vinegar
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2 teaspoons sugar
granulated
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2 cloves garlic
minced
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1 x scallions, spring or green onions
finely chopped
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g noodles
thin, (Japanese buckwheat)
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59 ml peanut butter
smooth, (or tahini)
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75 ml tea
brewed, (Black Chinese)
25 ml soy sauce, tamari
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5 ml hot chili pepper oil
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10 ml sesame oil
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10 ml rice vinegar
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10 ml sugar
granulated
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2 cloves garlic
minced
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1 x scallions, spring or green onions
finely chopped
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Directions

In a large pot, boil noodles until tender (follow directions on package).

Drain well, rinse with cold water, and set aside to cool.

In a large bowl, mix peanut butter or tahini with tea.

Add the soy sauce, chili oil, sesame oil, vinegar, sugar, and garlic to peanut butter mixture.

Pour mixture over noodles and toss until well blended.

Sprinkle with chopped scallions and serve at room temperature as an appetizer or side dish.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 185g (6.5 oz)
Amount per Serving
Calories 18954% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 455mg 19%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 6%
Sugars g
Protein 13g
Vitamin A 0% Vitamin C 2%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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