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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%
detailed view... how is this calculated?

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Sesame Noodles With Napa Cabbage

Recipe #284507 | 13 min | 3 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Frankie&Johnny

On Nov 15, 2009

Very good recipe. I didn't have any mirin or sherry so I just put a bit more rice vinegar....maybe a 5 star if I had the right ingredients. I was surprised how much the Napa wilted just by pouring the boiled noodles over it - was afraid it would be too crunchy for me.

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From: Chef #907686

On Mar 7, 2009

I think this sauce out with some chicken stock so it serves more like a pasta sauce. I also use soba noodles, which really lend well to the sauce. I usually will make turn the whole meal into a stir fry, adding snow peas, red pepper, matchstick carrots, broccoli slaw, and scallions. I even shred a little ginger and garlic into the actual sauce, which makes it really zesty. This recipe got me into wok-style cooking, so I totally recommend it!

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From: Starrynews

On Feb 25, 2009

We enjoyed the sauce on the cabbage, but not as much on the noodles (we used udon noodles, which we usually love). So I plan to use the sauce again perhaps over some mixed veggies including the napa and perhaps try a different type of noodle. Thanks for sharing!

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From: ~Nimz~

On Jan 25, 2009

This was very nice. The sauce was great, but I only used 1 tsp of the roasted sesame oil from past experience using it. I did increase the red pepper flakes for personal taste. Used multi-grain angle hair pasta which worked well for us. Really like it cold better than warm. Thanks for sharing. This has lots of possibilities.

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