SWEET AND TANGY SESAME NOODLES
Provided by Georgia Wong
Categories dinner, lunch, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of water to boil.
- Meanwhile, make the topping: Slice bell pepper, carrot and cucumber into 1/4-inch wide, 3-inch-long slices. Place each vegetable in its own small bowl and set aside.
- Make the sauce: In a medium bowl, mix tahini and soy sauce thoroughly. Add sugar, vinegar, chile sauce, sesame oil, ginger, garlic and scallion, and mix thoroughly.
- Add noodles to boiling water and cook according to package directions or until al dente. Do not overcook. Drain noodles and divide among four bowls. Serve, with each person adding his or her own sauce and topping.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 6 grams, Carbohydrate 73 grams, Fat 8 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 529 milligrams, Sugar 12 grams
SWEET AND TANGY SESAME NOODLES
Yield 4 servings
Number Of Ingredients 15
Steps:
- 1. Bring a large pot of water to boil. 2. Meanwhile, make the topping: Slice bell pepper, carrot and cucumber into 1/4-inch wide, 3-inch-long slices. Place each vegetable in its own small bowl and set aside. 3. Make the sauce: In a medium bowl, mix tahini and soy sauce thoroughly. Add sugar, vinegar, chile sauce, sesame oil, ginger, garlic and scallion, and mix thoroughly. 4. Add noodles to boiling water and cook according to package directions or until al dente. Do not overcook. Drain noodles and divide among four bowls. Serve, with each person adding his or her own sauce and topping.
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