RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6365
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| Recipe Name: |
Spicy Peanut Noodle Salad - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.17
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons vinegar, rice wine
1 Tablespoon ginger root minced
1 Tablespoon oil, sesame, dark
0.5 Cup peanuts, roasted chopped
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Directions:
Bring a large pot of water to a boil. Salt water and cook noodles to al dente.
Meanwhile, in a small pot, warm the peanut butter to loosen it then whisk in soy sauce, cider, vinegar, stock, garlic and ginger. Allow sauce to bubble and gently reduce while pasta cooks. Remove from heat and add sesame oil and sriracha to taste.
Drain noodles and add them back to the warm pot. Add sauce and toss with tongs to coat.
Transfer noodles to serving dish and top with scallions and nuts. |
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| Nutrition per Serving: |
| Calories: |
370 |
Total Carbs: |
64.3 |
Net Carbs: |
60.8 |
| Cholesterol: |
0.6 |
Fat: |
9.4 |
Protein: |
15.35 |
| Fiber: |
3.53 |
Sodium: |
826.11 |
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