Try this Szechwan Peanut Noodles recipe, or contribute your own.
Suggest a better descriptionOver low heat, melt the peanut butter with the oil, soy sauce, and vinegar. Stir in pepper powders. Thin to proper consistency with broth. Let cool. Taste for seasoning, correcting with salt or soy. Cook noodles in the usual way until they are done. Drain and put onto a serving platter. Cover with sauce. Arrange carrot, scallions, pea pods, and sprouts in a neat design over the noodles and sauce. Strew with peanuts. Serve cool or cold. From: Michael Loo Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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Serving Size: 1 Batch (620g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 1531 | ||
Calories from Fat: 1277 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 141.9g | 189 % | |
Saturated Fat 26g | 130 % | |
Monounsaturated Fat 63g | ||
Polyunsanturated Fat 47.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1539.2mg | 53 % | |
Potassium 1386.9mg | 36 % | |
Total Carbohydrate 41.2g | 12 % | |
Dietary Fiber 13.7g | 55 % | |
Sugars, other 27.4g | ||
Protein 45.6g | 65 % | |
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: 1531
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