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Ingredientes
- 8 c. cool water
- 1/2 lb Chinese egg noodles (slightly thicker than vermicelli) Sauce:
- 1 tsp sesame seed paste
- 1 1/2 Tbsp. peanut butter
- 2 tsp white vinegar
- 1 Tbsp. mushroom soy sauce
- 1 1/4 tsp warm pepper flakes
- 2 tsp sugar
- 1/4 c. chicken stock
- 1 pch white pepper
- 2 Tbsp. finely sliced scallion greens
- 2 sprg fresh coriander broken into pcs
Direcciones
- In a pot bring water to a boil over high heat. Add in noodles, stirring to loosen. Cook for 1 1/2 min, till al dente. Run cool water into pot and drain noodles. Repeat. Drain thoroughly. Place liquid removed noodles in a mixing bowl, and toss with sesame oil. Chill uncovered for 1 hour.
- Meanwhile combine the sauce ingredients. When noodles are cold, toss with the sauce, place in a platter, garnish with coriander sprigs, and serve.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 506g | |
| Recipe makes 4 servings | |
| Calories 59 | |
| Calories from Fat 32 | 54% |
| Total Fat 3.87g | 5% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 73mg | 3% |
| Potassium 100mg | 3% |
| Total Carbs 5.73g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.57g | 2% |
| Protein 2.04g | 3% |
