2 tsp tahini, sesame paste
2/3 cup peanut butter, smooth or chunky,unsweetened
1 1/2 tbsp white vinegar , or rice vinegar
1 cup chicken stock
1 tsp powdered ginger
2 tsp soy sauce
1/2 lb fettuccine, spaghetti, or Chinese egg noodles
2 tbsp peanut oil
2 whole scallions, sliced crosswise
1 whole cucumber, peeled, seeded, and diced (optional)
1 cup soy bean sprouts, rinsed and drained (optional)
chili oil
In a small bowl, prepare the sauce by combining the tahini, peanut butter, vinegar, stock, ginger, and soy sauce.
Boil the noodles according to the package directions or until slightly al dente.
Drain the noodles, then toss with 2 Tbs. of peanut oil just to coat. Toss with the sauce, then refrigerate.
Just before serving, garnish with scallions, cucumber, and bean sprouts and offer chili oil to those who like a spicy dish.
Sugar: 4g
:
Calcium: 28mg
Calories: 381kcal
Carbohydrates: 35g
Cholesterol: 33mg
Fat: 22g
Fiber: 3g
Iron: 2mg
Potassium: 328mg
Protein: 14g
Saturated Fat: 4g
Sodium: 309mg
Vitamin A: 23IU
