Try this Szechuan Noodles with Peanut Sauce recipe, or contribute your own.
Suggest a better descriptionMix 1/2 cup vegetable broth, peanut butter, soy sauce, balsamic vinegar, chili-garlic sauce and minced garlic in medium bowl to blend well (sauce will be thick). Cook noodles in large pot of boiling salted water until just tender but still firm to the bite, about 6 minutes. Drain. Rinse noodles under cold water and cool. Cut noodles into 4 to 5 - inch lengths. Transfer noodles to very large bowl. Toss with oil to coat. Chiffonade bok choy, julienne carrots and sliced onions into matchstick-size strips. (Sauce, noodles and vegetables can be prepared 4 hours ahead. Cover separately; chill. Bring sauce to room temperature before continuing, thinning with additional broth if necessary.) Add vegetable strips to noodles. Toss with enough peanut sauce to coat. Sprinkle with peanuts and sesame seeds.
Per serving: 2202 Calories (kcal); 185g Total Fat; (70% calories from fat); 84g Protein; 89g Carbohydrate; 0mg Cholesterol; 5365mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 9 Lean Meat; 5 Vegetable; 0 Fruit; 31 1/2 Fat; 0 Other Carbohydrates
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Serving Size: 1 Serving (167g) | ||
Recipe Makes: 6 | ||
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Calories: 198 | ||
Calories from Fat: 145 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 314.7mg | 11 % | |
Potassium 311.7mg | 8 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 6.2g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 198
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