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Carol Potter's Noodles with Peanut Sauce

 

57

Yield

4

servings

Prep

20

min

Cook

20

min

Ready

40

min

Low Cholesterol, Trans-fat Free
 

Ingredients

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

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

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Nutrition Facts

Serving Size 185g (6.5 oz)
Amount per Serving
Calories 18954% of calories 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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