Peanut egg noodle tatsoi

Name: Peanut egg noodle tatsoi Recipe
Yield: 4
Ingredients: Tatsoi (or Bok Choy or Spinach) raw-chopped 6 cup; Carrots raw 1.5 cup chopped; Garlic 3 cloves; Olive Oil 2 tbsp; Sesame Oil 1 1tsp; Onions raw .25 cup chopped; Egg Noodles enriched 3.5 cup; Sauce:; natural peanut butter 5 tbsp; White wine Vinegar 1 tbsp; Soy sauce (tamari) 3 tbsp; Olive Oil 1 tbsp

(3)

Number of Servings: 4

Ingredients

Tatsoi (or Bok Choy or Spinach), raw-chopped, 6 cup Carrots, raw, 1.5 cup, chopped Garlic, 3 cloves Olive Oil, 2 tbsp Sesame Oil, 1 1tsp Onions, raw, .25 cup, chopped Egg Noodles, enriched, 3.5 cup Sauce:natural peanut butter, 5 tbsp White wine Vinegar, 1 tbsp Soy sauce (tamari), 3 tbsp Olive Oil, 1 tbsp

Directions

Saute oil and garlic 5 minutes. Add carrots and onion saute 5 mintues. Add tatsoi saute till tender.

Mix together ingrediants for sauce. Poor over mixutre. Stir fry a few minutes. Serve over egg noodles.

Number of Servings: 4

Recipe submitted by SparkPeople user ZENYOGAGIRL.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 409.3
Total Fat: 22.8 g
Cholesterol: 31.6 mg
Sodium: 865.1 mg
Total Carbs: 37.9 g
Dietary Fiber: 3.8 g
Protein: 14.2 g

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Member Reviews

AMYTIME99
I loved this! I followed the recipe with 2 small exceptions. In the dressing, I used sesame oil and I used a scant amount of leftover brown rice instead of cooking up egg noodles. This is my first experience with tatsoi and this recipe is a keeper! - 11/3/14
CCALCOTE
Just made this and I thought it was awesome! I had to sub red wine vinegar because didn't have any white or rice wine vinegar, but still was awesome. Also, I used whole wheat spaghetti instead of egg noodles. I mixed the noodles in with the sauce and veggies at the end to coat. My kids loved it too! - 3/4/11
AUNTEM2
Quick and easy! Used brown rice instead of noodles (gluten sensitive). Next time gonna try using almond butter. I sliced the carrots quickly with a mandoline rather than hauling out a chopper, and it was a very pretty dish! - 11/13/09