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Name: Sesame Noodle Salad with Hot Peanuts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Light soy sauce; 6 oz Bean sprouts; 1 tb Rice wine or dry sherry; Fresh cilantro leaves; or; 2 tb Sesame seeds; to serve; 1 tb Dark soy sauce; Fresh mint leaves; 1 sm Fresh green chili pepper;; 1 c Shelled peanuts; to serve; 14 oz Chinese egg noodles; or; 2 Carrots; peeled and cut into; 1 tb Sesame oil; 1 tb Honey; 6 Scallions; finely sliced; Whole green chile pepper; or; 1/2 Cucumber; peeled and cut; 4 oz Celery root; peeled and cut; 8 Waterchestnuts; canned,

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INGREDIENTS

1 tb Light soy sauce
6 oz Bean sprouts
1 tb Rice wine or dry sherry
Fresh cilantro leaves; or
2 tb Sesame seeds; to serve
1 tb Dark soy sauce
FOR DRESSING
Fresh mint leaves
1 sm Fresh green chili pepper;
1 c Shelled peanuts; to serve
14 oz Chinese egg noodles; or
2 Carrots; peeled and cut into
1 tb Sesame oil
1 tb Honey
6 Scallions; finely sliced
GARNISH
Whole green chile pepper; or
1/2 Cucumber; peeled and cut
4 oz Celery root; peeled and cut
8 Waterchestnuts; canned,

Servings

INSTRUCTIONS

A crunchy salad: hot peanuts make a tasty topping with cold noodles. 1) Preheat oven to 400F for toasting seeds and nuts. 2) Cook noodles. Drain and refresh in cold water, drain again. 3) Mix noodles with the prepared vegetables. 4) Combine the dressing ingredients in a small bowl, then toss into the noodle mixture. (Can be made ahead to this point and refrigerated; return to room temperature while you toast seeds and nuts.) 5) Using separate cookie sheets, spread seeds and nuts in a single layer. Toast seeds 5 minutes; toast nuts for 10 minutes or until evenly browned. 6) To serve: toss the noodle mixture and plate; top with seeds; top with peanuts. Garnish. Serves 4, each 782 cals, 12g fiber, 26g fat (30%) (15 or 16 points). Est by mastercook and kitpath@earthlink.net. Ref: Fast and Healthy Recipes from Lorenz Books isbn 1859676669 Recipe by: Fast and Healthy Recipes: Lorenz Books Posted to EAT-LF Digest by PatHanneman on May 07, 1999,

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Sesame Noodle Salad with Hot Peanuts

1 tb Light soy sauce
6 oz Bean sprouts
1 tb Rice wine or dry sherry
 Fresh cilantro leaves; or
2 tb Sesame seeds; to serve
1 tb Dark soy sauce
 FOR DRESSING
 Fresh mint leaves
1 sm Fresh green chili pepper;
1 c Shelled peanuts; to serve
14 oz Chinese egg noodles; or
2 Carrots; peeled and cut into
1 tb Sesame oil
1 tb Honey
6 Scallions; finely sliced
 GARNISH
 Whole green chile pepper; or
1/2 Cucumber; peeled and cut
4 oz Celery root; peeled and cut
8 Waterchestnuts; canned,

A crunchy salad: hot peanuts make a tasty topping with cold noodles.    1) Preheat oven to 400F for toasting seeds and nuts.    2) Cook noodles. Drain and refresh in cold water, drain again.    3) Mix noodles with the prepared vegetables.    4) Combine the dressing ingredients in a small bowl, then toss into the  noodle mixture. (Can be made ahead to this point and refrigerated; return  to room temperature while you toast seeds and nuts.)    5) Using separate cookie sheets, spread seeds and nuts in a single layer.  Toast seeds 5 minutes; toast nuts for 10 minutes or until evenly browned.    6) To serve: toss the noodle mixture and plate; top with seeds; top with  peanuts. Garnish.    Serves 4, each 782 cals, 12g fiber, 26g fat (30%) (15 or 16 points). Est by  mastercook and kitpath@earthlink.net. Ref: Fast and Healthy Recipes from  Lorenz Books isbn 1859676669    Recipe by: Fast and Healthy Recipes: Lorenz Books    Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on May 07,  1999,

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Nutrition

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Serving Size: 1 Serving (239g)
Recipe Makes: 4 servings

Calories: 77
Calories from Fat: 31 (40%)

Amt Per Serving		% DV

	Total Fat 3.5g	5 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 418.4mg		14 %
Potassium 167.9mg		4 %
Total Carbohydrate 8.7g		3 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 7.4g
Protein 1.8g		3 %
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.

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Calories per serving: 77

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