Carol Potter's Noodles With Peanut Sauce Recipe
Servings: 4
Ingredients
- 8 ounce Japanese buckwheat noodles, Thin
- 1/4 c. Smooth peanut butter or possibly Tahini
- 5 Tbsp. Black chinese tea, brewed
- 5 tsp Soy sauce
- 1 tsp Chili oil
- 2 tsp Sesame oil
- 2 tsp Rice wine vinegar
- 2 tsp Granulated sugar
- 2 x Garlic cloves, chopped
- 1 x Scallion, finely minced
Directions
- In a large pot, boil noodles till tender (follow directions on package).
- Drain well, rinse with cool water, and set aside to cold. In a large bowl, mix peanut butter or possibly tahini with tea. Add in the soy sauce, chili oil, sesame oil, vinegar, sugar, and garlic to peanut butter mix. Pour mix over noodles and toss till well blended. Sprinkle with minced scallions and serve at room temperature as an appetizer or possibly side dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 4 servings | |
| Calories 130 | |
| Calories from Fat 88 | 68% |
| Total Fat 10.39g | 13% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 449mg | 19% |
| Potassium 143mg | 4% |
| Total Carbs 6.53g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.8g | 3% |
| Protein 4.61g | 7% |
