For this popular takeout item, noodles are tossed with a flavorful sauce of sesame oil and peanut butter, then topped with fresh, crunchy vegetables.
1 package (16 ounces) Chinese wheat noodles or spaghetti
1/3 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons fresh ginger, grated, peeled
1 small garlic clove, crushed with garlic press
1 teaspoon Asian sesame oil
1/4 teaspoon crushed red pepper
3 green onions, thinly sliced
1/2 English (seedless) cucumber, unpeeled, cut lengthwise in half and thinly sliced crosswise
4 radishes, cut into 1-inch by 1/4-inch sticks
1 medium carrot, cut into matchstick-thin strips
1. Heat large saucepot of salted water to boiling over high heat; add noodles and cook as label directs.
2. Meanwhile, in small bowl, with wire whisk or fork, mix peanut butter, soy sauce, vinegar, vegetable oil, ginger, garlic, sesame oil, crushed red pepper, and 1/2 cup water until blended. Set sauce aside.
3. Drain noodles; rinse under cold running water and drain again.
4. In large serving bowl, toss noodles with sauce until evenly coated. Top with vegetables; toss before serving.
(based on individual servings)
Total Fat: 17 g
Saturated Fat: 3 g
Cholesterol: 0 mg
Sodium: 1525 mg
Carbohydrates: 98 g
Fiber: 5 g
Protein: 22 g
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