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Peanut Noodles

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

10 min

Ready

20 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 pound chinese flour noodles
fresh
*
½ tablespoon chili and garlic paste
*
2 tablespoons peanut butter
(without added sugar)
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1 tablespoon fish sauce
nam pla
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½ cup water
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2 each scallions, spring or green onions
stalks, chopped
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Ingredients

Amount Measure Ingredient Features
453.6 g chinese flour noodles
fresh
*
7.5 ml chili and garlic paste
*
3E+1 ml peanut butter
(without added sugar)
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15 ml fish sauce
nam pla
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118 ml water
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2 each scallions, spring or green onions
stalks, chopped
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Directions

Boil a lot of water for the noodles; this is the most time-consuming step.

Rinse and trim scallions, then slice thinly. In a small mixing bowl, combine peanut butter and chili paste with a fork. Mix thoroughly. Add water to the peanut mixture. This is tricky, since peanut butter and water do not want to mix. Start with a tiny bit of water, mix thoroughly until it is homogeneous, and then add some more water. You can begin to add larger quantities of water as the sauce gets thinner. The water and peanut butter really will mix, if you are patient.

Continue adding water until the sauce has the consistency you want; I make it about the consistency of ketchup. Stir in the nam pla.

Once the pot of water is boiling, cook the noodles until they are just done, and not mushy. Drain noodles and immediately mix in the sauce. Toss until the noodles are evenly coated. Garnish with scallions and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 9775% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 346mg 14%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 2% Vitamin C 2%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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