Asian noodle salad with chilies & peanuts - Vegan

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* Exported from MasterCook *

 

Asian noodle salad with chilies & peanuts - Vegan

 

Recipe By :Bon Appetit, January 1994

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 lb Dried soba noodles or spaghetti

1/4 c Oriental sesame oil

1/4 c Soy sauce

2 tb Sugar

1 1/2 tb Balsamic vinegar or red wine vinegar

2 ts Salt

1 c Chopped fresh cilantro

8 Green onions -- thinly sliced

2 tb Minced jalapeno chilies red or green

1 1/2 c Dry-roasted peanuts (lightly salted -- coarsely chopped)

 

 

Cook noodles in large pot of rapidly boiling salted water until just tender but

still firm to bite; stirring occasionally. Drain. Rinse noodles with cold water

until cool. Drain well. Transfer to large bowl. Combine sesame oil, soy sauce,

sugar, vinegar and salt in small bowl. Stir to dissolve sugar. Add to noodles.

Add chopped fresh cilantro, green onions and jalapeno chilies and mix well.

(Salad can be prepared 1 day ahead. Cover and refrigerate.) Sprinkle chopped

peanuts over salad and serve.

 

 

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Per Serving (excluding unknown items): 271 Calories; trace Fat (0.1% calories

from fat); 1g Protein; 69g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

1402mg Sodium. Exchanges: 1/2 Vegetable; 4 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0