| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Spaghetti, uncooked |
| 1/4 | c | Sesame oil |
| 1/2 | c | Creamy peanut butter |
| 1/3 | c | Tamari, soy sauce |
| 3 | T | Sherry |
| 1 | T | Water |
| 1 1/2 | T | Rice wine vinegar |
| 1 | T | Vegetable oil |
| 1 | T | Light brown sugar, firmly |
| packed | ||
| 3 | Cloves garlic, minced | |
| 1 | t | Ginger root, minced |
| 1/2 | t | Crushed red pepper flakes |
| 1 | Cucumber, peeled seeded | |
| sliced | ||
| 4 | Scallions, chopped into | |
| 1-inch long pieces |
INSTRUCTIONS
Cost: $ - Preparation Time: 20 minutes Difficulty Level: 2 - Servings: 4 Cook the noodles until al-dente. Drain, rinse under cold water, and drain very well once again. Toss the noodles with half of the sesame oil. Cover and chill for one hour. Prepare the peanut sauce by combining the remaining sesame oil with the peanut butter, tamari, sherry, water, rice wine vinegar, vegetable oil, brown sugar, garlic, ginger root, and crushed red pepper flakes. Blend well. Just before serving, gently toss the noodles with the peanut sauce, sliced cucumbers and the scallions. You can garnish with a tablespoon of diced scallions if you wish. NOTE: You can prepare both the noodles and peanut sauce a day ahead of time. When you're ready to serve, simply toss with the cucumbers and scallions and plate. You can also top with some shelled, unsalted peanuts before serving. Posted to The Gourmet Connection Recipe Page Newsletter by Recipe Page Newsletter <newsletter@gourmetconnection.com> on Aug 24, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 3252
Calories From Fat: 1250
Total Fat: 145.4g
Cholesterol: 0mg
Sodium: 5865.1mg
Potassium: 2970mg
Carbohydrates: 391.3g
Fiber: 26.3g
Sugar: 22.9g
Protein: 103.7g