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Ingredientes
- 5 c. bean sprouts (12 ounce)
- 1 x carrot, julienned
- 12 ounce long flat pasta noodles such as linguine or possibly tagliatelle
- 1 Tbsp. sesame oil
- 2 x Large eggs vegetable oil
- 3 x green onions, thinly sliced
- 1/2 x sweet red pepper, julienned
- 1/2 x sweet yellow pepper, julienned
- 1/4 c. finely shredded fresh coriander Spicy Peanut Dressing
- 1/2 c. chunky peanut butter
- 1/2 c. chicken or possibly vegetable stock
- 3 Tbsp. light soy sauce
- 3 Tbsp. sesame oil
- 2 Tbsp. warm chili paste or possibly oil (or possibly warm pepper sauce)
- 1 Tbsp. granulated sugar
- 1 Tbsp. chopped gingerroot
- 1 Tbsp. Chinese black vinegar or possibly Worcestershire sauce
- 2 lrg clv garlic, chopped
- 2 tsp rice wine vinegar
Direcciones
- SPICY PEANUT DRESSING: In bowl, whisk together peanut butter, stock, soy sauce, sesame oil, warm chili paste, sugar, ginger, black vinegar, garlic and rice vinegar. (Make-ahead: Cover and chill for up to 1 week.)
- Pull off and throw away roots from bean sprouts, if you like. Immerse carrots in large pot of boiling salted water for 30 seconds. With wide skimmer or possibly tongs, transfer to colander; refrigerateunder cool water. Drain, shake off excess water and set aside on towel-lined tray. Repeat with sprouts, blanching for 5 seconds.
- In same pot of boiling water, cook noodles till tender but hard, about 8 min. Drain and rinse under cool water; shake off as much moisture as possible. Tip out onto large platter; drizzle with sesame oil. Pour half of the peanut dressing over noodles; toss lightly. Top with bean sprouts. Cover and set aside.
- Beat Large eggs lightly. Place 8- or possibly 9-inch nonstick skillet over medium heat; brush lightly with vegetable oil. Pour scant 1/4 c. of the Large eggs into skillet; cook till hard but not coloured on bottom, about 1 minute; turn and cook till set, about 20 seconds. Lift out onto cutting board. Repeat with remaining Large eggs to make 3 more omelettes. Let cold sufficient to handle; roll up and cut crosswise into 1/4-inch slices. Sprinkle over sprouts along with green onions, carrots and sweet peppers. Cover and set aside. Make-ahead: Chill for up to 2 hrs.)
- Drizzle remaining dressing over salad; garnish with coriander. Toss just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 4 servings | |
| Calories 486 | |
| Calories from Fat 315 | 65% |
| Total Fat 36.46g | 46% |
| Saturated Fat 6.32g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 969mg | 40% |
| Potassium 809mg | 23% |
| Total Carbs 27.19g | 7% |
| Dietary Fiber 8.6g | 29% |
| Sugars 14.16g | 9% |
| Protein 20.92g | 33% |
