Sesame Noodles with Napa Cabbage
Vegetarian Times Issue: February 1, 2007 p.65
This easy dish is equally good hot or cold, and leftovers make a great take-along lunch.
Directions
- Whisk together peanut butter, sesame oil, soy sauce, sherry, vinegar, sugar and red pepper flakes in saucepan.
- Cook noodles according to package directions.
- Meanwhile, place cabbage in colander over sink. Warm sauce over medium-low heat.
- Drain noodles over cabbage in colander to wilt cabbage. Transfer noodles and cabbage to serving bowl, add sauce, and toss until combined.
- Sprinkle with cilantro, and serve.
ingredient list
Serves 4
- 3 Tbs. reduced-fat peanut butter
- 2 Tbs. roasted sesame oil
- 2 Tbs. low-sodium soy sauce
- 2 Tbs. sherry or mirin (rice wine)
- 1 Tbs. rice vinegar
- 1 Tbs. sugar
- 1/4 tsp. red pepper flakes or 1/2 tsp. chile sauce
- 10 oz. long noodles, such as udon or spaghetti
- 1/2 lb. napa cabbage, shredded (about 4 cups)
- 1/4 cup chopped cilantro
Nutritional Information
Per SERVING:
| Calories |
408 |
| Protein |
15g |
| Total fat |
13g |
| Saturated fat |
2g |
| Carbs |
59g |
| Cholesterol |
mg |
| Sodium |
553mg |
| Fiber |
5g |
| Sugars |
7g |
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