Carol Potter's Noodles with Peanut Sauce
57
57
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.
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?
