* Exported from MasterCook *
Sesame Noodles with Shredded Vegetables
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons toasted sesame oil
3 tablespoons tahini -- (sesame seed paste) or creamy peanut butter
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons sugar
1 teaspoon chile oil
1 large carrot -- peeled and coarsely grated
1 large cucumber -- peeled, seeded and chopped
1 1/2 cups chopped red bell pepper -- (about 1 large pepper)
1 package dried udon noodles -- or whole-wheat spaghetti (10-ounce) cooked, drained and rinsed in cool water
4 green onions -- thinly sliced
1. Whisk sesame oil and next 6 ingredients (sesame oil through chile oil)
in a large bowl.
2. Add remaining ingredients; toss well to coat. Cover and refrigerate up
to 3 days.
Serves 8.
Per serving: 280 calories (48% fat), 15g fat, 0mg chol., 7g prot., 31g
carbs., 4g fiber, 160mg sodium.
Use rice vinegar, not the sweeter "seasoned" rice vinegar. Look for dried
Udon noodles and fiery red chile oil in the Asian aisle of your market.
Cuisine:
"Asian"
Source:
"Bruce Weinstein and Mark Scarbrough, Relish Entertaining," Your Table
is Ready," May 2008."
S(Formatted by Chupa Babi):
"Sept 2012"
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Per Serving (excluding unknown items): 178 Calories; 14g Fat (67.5%
calories from fat); 3g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 219mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1
Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
