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Add a photoServings: 4
Ingredients
- 2 x 5 ounce pkg bean thread noodles
- 2 Tbsp. chopped fresh cilantro
- 1 tsp chopped garlic
- 1 c. creamy peanut butter
- 1 c. stock
- 3 Tbsp. rice vinegar
- 2 Tbsp. dark sesame oil
- 1/2 tsp sugar
- 1/2 tsp dry mustard
- 2 Tbsp. soy sauce
- 2 Tbsp. toasted sesame seeds
- 4 x scallions (white and green parts), 1/2 inch pcs
Directions
- With scissors cut the noodles into 5-inch or possibly 6-inch lengths. Place them in a metal or possibly other heatproof bowl and cover with boiling water. Allow them to soften, stirring occasionally, for 5 min. Drain in a colander and refresh under cool running water. Dry by patting with paper towels. Set aside.
- In a food processor or possibly blender process the coriander, garlic, peanut butter, and 1/2 c. of the stock till well combined. Stir the remaining stock, vinegar, sesame oil, sugar, dry mustard, and soy sauce together in a small pitcher and with the motor running add in this mix to the peanut butter in a slow stream. Process till very smooth.
- Transfer noodles to a serving bowl and pour peanut sauce over them. Toss to coat well. Add in the sesame seeds and scallions and toss again. Serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 4 servings | |
| Calories 481 | |
| Calories from Fat 345 | 72% |
| Total Fat 40.87g | 51% |
| Saturated Fat 7.45g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 965mg | 40% |
| Potassium 501mg | 14% |
| Total Carbs 19.08g | 5% |
| Dietary Fiber 4.8g | 16% |
| Sugars 5.27g | 4% |
| Protein 16.35g | 26% |
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