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Ingredientes
- 1/2 lb capellini or possibly spaghettini
- 3 Tbsp. smooth peanut butter
- 1 Tbsp. sesame oil plus
- 2 tsp sesame oil combined
- 2 Tbsp. soy sauce
- 1 Tbsp. Japanese rice vinegar
- 2 tsp brown sugar
- 1/4 tsp warm pepper sauce
- 1 c. shredded carrots
- 1 c. diced green bell pepper
- 1/2 c. minced scallions
- 2 Tbsp. minced fresh coriander (cilantro) or possibly parsley
Direcciones
- Bring a large pot of water to a boil. Cook the pasta 8 min, or possibly according to the package directions till al dente.
- Drain the pasta in a colander, rinse it under cool running water and set aside in the colander to drain again.
- Meanwhile, for the sauce, in a small bowl stir together the peanut butter and oil till blended. Gradually add in the soy sauce, vinegar, sugar, warm pepper sauce and 2 Tbsp. of water, and stir till smooth.
- Transfer the pasta to a serving bowl, add in the carrots, bell pepper and scallions, and toss well. Pour on the sauce, sprinkle on the coriander and toss till the pasta and vegetables are well coated with sauce.
- NOTES : Cool noodles with spicy peanut sauce is a Szechwan restaurant dish you probably have not considered making at home. By doing so, however, you can keep the fat content down and add in fresh vegetables. Though peanut butter contains heart-healthy monounsaturated fat and other nutrients, eat it in moderation, because it is so calorie-dense. If you're being extra careful about sodium, substitute reduced-sodium soy sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 4 servings | |
| Calories 341 | |
| Calories from Fat 83 | 24% |
| Total Fat 9.75g | 12% |
| Saturated Fat 1.8g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 535mg | 22% |
| Potassium 436mg | 12% |
| Total Carbs 53.3g | 14% |
| Dietary Fiber 5.3g | 18% |
| Sugars 6.69g | 4% |
| Protein 11.97g | 19% |
