Asian Peanut Noodles
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 327.5
- Total Fat: 13.5 g
- Cholesterol: 0.0 mg
- Sodium: 237.8 mg
- Total Carbs: 49.9 g
- Dietary Fiber: 8.3 g
- Protein: 9.7 g
View full nutritional breakdown of Asian Peanut Noodles calories by ingredient
Introduction
I took this to a potluck and it was gone so fast I didn't get any! You need a food processor or good blender to make it. I took this to a potluck and it was gone so fast I didn't get any! You need a food processor or good blender to make it.Number of Servings: 8
Ingredients
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1 lb. enriched wheat spaghetti noodles
1/2 cup peanuts
2 cloves garlic
2 Tablespoons soy sauce or tamari
4 tsp. vinegar of choice (white works great)
1 Tablespoon raw sugar
1/8 tsp. cayenne pepper
1/2 cup water
2 medium carrots cut into tiny matchsticks
1 cup snowpeas, sliced into ribbons
1/4 cup roasted sesame oil or peanut oil
2 green onions (scallions) chopped
1 medium cucumber, peeled, seeded, and cut into matchsticks
Directions
Cook spaghetti in salted water.
Steam carrot matchsticks and snow pea ribbons until tender crisp, about 7 minutes. Set aside to cool.
Put peanuts, garlic, soy sauce, vinegar, sugar, cayenne pepper and water into food processor or good blender and process until smooth.
Rinse cooked spaghetti in cold water until cool. Drain it thoroughly.
Put cooled, drained pasta into large salad bowl and toss with the sesame or peanut oil.
Add blended sauce and cooled steamed vegetables and toss. Chill a few hours. Just before serving, sprinkle with chopped green onions and cucumber.
Number of Servings: 8
Recipe submitted by SparkPeople user DHARMAWORKER.
Steam carrot matchsticks and snow pea ribbons until tender crisp, about 7 minutes. Set aside to cool.
Put peanuts, garlic, soy sauce, vinegar, sugar, cayenne pepper and water into food processor or good blender and process until smooth.
Rinse cooked spaghetti in cold water until cool. Drain it thoroughly.
Put cooled, drained pasta into large salad bowl and toss with the sesame or peanut oil.
Add blended sauce and cooled steamed vegetables and toss. Chill a few hours. Just before serving, sprinkle with chopped green onions and cucumber.
Number of Servings: 8
Recipe submitted by SparkPeople user DHARMAWORKER.