Peanut Noodles - Vegan 12 pts xp

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* Exported from MasterCook *

 

Peanut Noodles - Vegan 12 pts

 

Recipe By : " Eat This Book: Cooking With Global Fresh Flavors, " by

Tyler Florence (Clarkson Potter, $32.50).

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound spaghetti -- or Chinese egg noodles

2 tablespoons peanut oil

2 scallions -- thinly sliced on the diagonal,

plus more for garnish

1 piece fresh ginger -- (1 inch) minced

3 cloves garlic -- minced

1 teaspoon Asian chili paste -- or to taste

2 tablespoons light or dark brown sugar

1/2 cup creamy peanut butter -- (may use natural

peanut butter)

2 tablespoons low-sodium soy sauce -- (2 to 3)

2 tablespoons rice vinegar -- (optional)

6 tablespoons hot water -- (6 to 10)

3 tablespoons toasted sesame oil

1 tablespoon sesame seeds

Cucumber slices

Fresh cilantro or mint leaves

 

 

 

Cook the pasta and drain well. If a cold dish is desired, rinse under

cold running water to cool. In a small pot over medium-low heat, heat

peanut oil. Add scallions, ginger, garlic and chili paste and cook,

stirring, for 1 minute. Add brown sugar, peanut butter, soy sauce,

vinegar and 6 tablespoons hot water. Stir until sugar is dissolved and

mixture smooths out.

 

Remove from the heat. If necessary, add additional hot water, 1

tablespoon at a time, to achieve the desired consistency.

 

Return the noodles to the pot in which they were cooked, add the

sesame oil and toss to coat. Add as much of the peanut sauce as

desired and toss again to coat. Transfer to a serving bowl or

individual plates and sprinkle with additional scallions, sesame

seeds, cucumber and cilantro or mint. (May cover and refrigerate up to

several hours.)

 

Makes 6 servings.

 

Per serving: 535 calories; 24 g fat (4 g saturated fat; 40 percent

calories from fat); 65 g carbohydrates; 0 mg cholesterol; 211 mg

sodium; 16 g protein; 3 g fiber.

20 minutes

16 minutes to make

4 minutes to cook

 

Description:

" 12 pts "

Source:

" Detroit News, Aug. 25, 2005 "

S(MC format by Chupa Babi):

" 01.05.05 "

 

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Per Serving (excluding unknown items): 524 Calories; 23g Fat (39.0%

calories from fat); 6g Protein; 75g Carbohydrate; 2g Dietary Fiber;

0mg Cholesterol; 317mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2

Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 352 0 0 0 0 27232 210 26964 0 4733 0 1356 0 0 3348 0 0