Asian Pesto Noodle And Cucumber Salad Recipe
Servings: 4
Ingredients
- 1 bn basil
- 1/4 bn mint
- 1/4 bn cilantro
- 1/2 c. roasted peanuts
- 3 x serrano chiles stems removed
- 2 Tbsp. chopped ginger
- 2 Tbsp. chopped garlic
- 1 Tbsp. sugar
- 1/4 c. lime juice
- 1 Tbsp. salt
- 1 tsp freshly-grnd white pepper
- 1 c. peanut oil
- 8 ounce Shanghai noodles blanched, refreshed
- 1 x cucumber julienned
- 1/4 c. minced scallions Minced peanuts Freshly-minced mint Freshly-minced cilantro Basil leaves
Directions
- Make the Pesto: In a food processor process the first 11 ingredients. Slowly add in the oil in a stream. Taste for seasoning.
- Finish the Salad: In a large bowl, mix noodles, cucumber and scallions with sufficient pesto to cover the noodles. Garnish with the minced peanuts, mint, cilantro and basil leaves.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 616 | |
| Calories from Fat 564 | 92% |
| Total Fat 63.59g | 79% |
| Saturated Fat 10.71g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1805mg | 75% |
| Potassium 253mg | 7% |
| Total Carbs 10.32g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.89g | 3% |
| Protein 5.8g | 9% |
