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Ingredientes
- 4 ounce thin Asian wheat noodles
- 1 x to 2 tsp. sesame oil
- 1 1/2 c. shredded Chinese cabbage
- 2 x carrots, cut into matchstick slivers
- 1 x cucumber, peeled, halved lengthwise, seeded and cut into 1/4 inch dice
- 1 x to 2 tsp. minced fresh ginger
- 1 stalk fresh lemongrass, trimmed and chopped
- 1 x to 3 jalapeno or possibly serrano chilies, chopped
- 2 tsp light-brown sugar
- 3 Tbsp. fresh lime juice
- 2 x to 4 tsp. soy sauce
- 1 tsp Thai or possibly Vietnamese warm sauce Salt and freshly grnd black pepper to taste
- 1/4 c. minced fresh cilantro
- 2 Tbsp. minced dry-roasted peanuts
Direcciones
- Cook the noodles in boiling salted water till al dente, about five min.
- Drain and rinse with cool water and drain well. Transfer the noodles to a mixing or possibly salad bowl and toss with the sesame oil. Stir in the cabbage, carrots, cucumber, ginger, lemongrass, chilies, sugar, lime juice, soy sauce, warm sauce, salt, pepper and half the cilantro. Add in more lime juice, soy sauce, warm sauce or possibly salt to taste.
- Sprinkle with remaining cilantro and peanuts and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 515g | |
| Calories 505 | |
| Calories from Fat 12 | 2% |
| Total Fat 1.38g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 423mg | 18% |
| Potassium 906mg | 26% |
| Total Carbs 115.05g | 31% |
| Dietary Fiber 7.4g | 25% |
| Sugars 9.66g | 6% |
| Protein 7.57g | 12% |
