Noodles With Creamy Peanut Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy, Eggs | Asian | Cklive11 | 1 | Servings |
INGREDIENTS
| 1/2 | c | Smooth peanut butter |
| 1/3 | c | Chicken stock |
| 1/4 | c | Soy sauce |
| 4 | T | Asian sesame oil* |
| 2 | T | Minced garlic |
| 2 | T | Peeled and minced gingerroot |
| 2 | T | Sugar |
| 2 | T | Red-wine vinegar |
| 2 | t | Hot pepper oil* |
| 1/4 | Milk | |
| 3 | qt | Water |
| 1 | T | Peanut oil |
| 1 | 10 ounces th Chinese egg | |
| noodles* or spaghettini |
INSTRUCTIONS
In a kettle, bring 3 quarts water to boil with 1 tablespoon of the peanut oil, add the noodles, and cook them until they are just al dente. Drain them in a colander, rinse them under running cold water, and drain them well. In a food processor fitted with the metal blade or in a blender, blend all the ingredients Toss noodles with peanut sauce. *available at Asian grocery stores Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9207 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1094
Calories From Fat: 677
Total Fat: 80g
Cholesterol: 3.6mg
Sodium: 2950.6mg
Potassium: 1245.2mg
Carbohydrates: 69.1g
Fiber: 9g
Sugar: 40.9g
Protein: 39.8g