*available at some Asian markets In a blender blend together the peanut butter, 2 tablespoons of the sesame oil, the soy sauce, the water, the garlic, the gingerroot, the vinegar, the sugar, the chili paste, and a pinch of salt. In a kettle of salted boiling water cook the noodles until they are al dente, drain them in a colander, and rinse them well under cold water. Drain the noodles well, in a bowl toss them with the remaining 1/2 tablespoon sesame oil, and mound them on a platter. Drizzle the noodles with the sesame mixture and sprinkle them with the scallion. Serves 4 as a main dish and 8 as a first course. Gourmet September 1993
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|Serving Size: 1 Serving (435g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 128 (56%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 0mg||0 %|
|Sodium 384.1mg||13 %|
|Potassium 230.2mg||6 %|
|Total Carbohydrate 20.5g||6 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 18.6g|
|Protein 8.1g||12 %|
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Calories per serving: 228
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