Cold Noodles With Peanut Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Couscous, Etc., Main dishes, Pasta, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | Cloves garlic, minced | |
| 1 | T | Grated fresh gingerroot |
| peeled | ||
| 2 | Green onions, white and | |
| pale green parts | ||
| chopped | ||
| 2 | T | Unsalted peanut butter |
| 2 | T | Tahini |
| 2 | t | Low-sodium soy sauce |
| 2 | T | Rice vinegar |
| 2 | T | Sesame seeds, toasted |
| 1/4 | c | Hot water |
| 1 | lb | Soba noodles, somen or dried |
| linguine |
INSTRUCTIONS
Everyone loves Chinese noodles, with their spicy, pungent sauce. This particular sauce uses garlic, fresh ginger peanut butter and tahini. It's perfect on cold Asian noodles, such as soba or somen, but linguine will work just as well. BRING LARGE POT of water to a boil. Meanwhile, in food processor or blender, combine all ingredients except noodles and process until smooth. Transfer sauce to large bowl. When water boils, add noodles and stir to prevent sticking. Cook noodles according to package directions or until al dente. Drain, rinse under cold running water and drain again. Transfer noodles to bowl with sauce and toss to coat. Cover and refrigerate until thoroughly chilled, at least 3 hours. Toss again before serving. PER SERVING: 559 calories; 15g protein; 12g total fat (1g sat. fat); 97g carbs.; 0 chol.; 187mg sodium; 9g fiber. VEGAN Recipe by: Vegetarian Times, March 1998, page 46 Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Apr 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 150
Calories From Fat: 88
Total Fat: 10.5g
Cholesterol: 0mg
Sodium: 275.8mg
Potassium: 454.5mg
Carbohydrates: 13.2g
Fiber: 4.5g
Sugar: 2.1g
Protein: 7g