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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (198g) Recipe makes 4 servings |
||
| Calories 442 | ||
| Calories from Fat 122 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.6g | 20% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 5.6g | ||
| Polyunsaturated Fat 4.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1823mg | 75% | |
| Potassium 393mg | 11% | |
| Total Carbohydrate 61.7g | 20% | |
| Dietary Fiber 4.6g | 18% | |
| Sugars 5.5g | ||
| Protein 12.8g | 25% | |
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Sesame Noodles With Napa Cabbage
By: WI Cheesehead
Feb 5, 2008
From Vegetarian Times. Good hot or cold. I use Bragg's Liquid Amino Acids for the soy sauce. It's a lot lower sodium.
SERVES 4
Ingredients
- 3 tablespoons natural-style peanut butter
- 2 tablespoons roasted sesame oil
- 2 tablespoons light soy sauce
- 2 tablespoons sherry wine or mirin
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/4 teaspoon red pepper flakes or 1/2 teaspoon chili sauce
- 10 ounces udon noodles or spaghetti noodles
- 1/2 lb napa cabbage, shredded (about 4 C)
- 1/4 cup chopped cilantro
Directions
1
Whisk together peanut butter, sesame oil, soy sauce, sherry, vinegar, sugar and red pepper flakes in saucepan.2
In separate pot, cook noodles according to pkg directions.3
Meanwhile, place cabbage in colander over sink.4
Warm sauce over medium-low heat.5
Drain noodles over cabbage in colander to wilt cabbage.6
Transfer noodles and cabbage to serving bowl, add sauce and toss to combine well.7
Sprinkle with cilantro and serve.
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- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Pasta > Spaghetti
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: Everybody eats when they come to my house
On Dec 22, 2008
Excellent! Flavors were not too heavy. The noodles and cabbage thinned the sauce out considerably. I used whole wheat egg noodles (2 yr old DD needs bite size noodles) instead of udon and added a ton of cabbage. Maybe next time I'll drizzle lime juice over all and/or add some crisp sprouts. We will definitely be having this again. Paired with Beef Teriyaki - just wonderful.
From: Karen Elizabeth
On Dec 4, 2008
DH couldn't believe it when I told him this was essentially cabbage, noodles and peanutbutter! Very very nice, and so quickly done. ideal for a quick midweek supper. My sauce also seemed a little thick, but when we came to eat, it was fine. I enjoyed it warm, and am enjoying it again cold, as my office lunch! Next time, I'll add more red pepper flakes, I'm not a huge spice lover, but it could have done with a little more, I thought. Thanks, WI, a great recipe! Made for vegetarian swap, December 08
From: Mama Cee Jay
On Aug 22, 2008
I thought the sauce was a little thick so I used cooking water and bit of OJ to thin it down. I liked it warm, but I think I will like it better as cold noodles. Thanks for sharing!
From: mama's kitchen
On Aug 6, 2008
Great dish! Liked it better cold than warm. I used some whole wheat linguine for the pasta bc I love udon but cant get them here. Thanks for a dish I can make and keep in the fridge for cool lunches or meals any time!
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