LoChan1984
Gold Member
Cold Sesame Noodles - total recipe syns 15.5 on green/EE
Makes 3 to 4 servings
1 1/2 tablespoons soy sauce
1 tablespoon rice vinegar or white-wine vinegar
1/2 teaspoon dried chilli flakes
1 tablespoon splenda
40g creamy peanut butter (e.g skippy)
1 1/2 teaspoons sesame oil
1/2 teaspoon grated peeled fresh ginger
60ml chicken stock
200 - 250g noodles (I used pad thai ones)
chopped spring onion and cucumber strips for garnish
Preparation
1. Cook the noodles as per packet instructions until 'al dente'. Drain in a colander, then rinse under cold water.
Drain well, transfer to a large mixing bowl and set aside.
2. In a saucepan combine the soy sauce, vinegar, chilli flakes, splenda, peanut butter, sesame oil, ginger, and the chicken stock. Simmer the mixture, stirring, until it is thickened and smooth, and then
take off the heat and let it cool slightly.
3. Pour the sauce over the noodles and mix carefully (I used two spoons) making sure all the noodles are coated.
4. Serve the noodles at room temperature and garnish them with the spring onion and cucumber.
The sauce you make is basically a peanut satay sauce so you could use this for peanut chicken satay - I intend to test this out in the near future
Original recipe found at: Cold Sesame Noodles Recipe at Epicurious.com
Makes 3 to 4 servings
1 1/2 tablespoons soy sauce
1 tablespoon rice vinegar or white-wine vinegar
1/2 teaspoon dried chilli flakes
1 tablespoon splenda
40g creamy peanut butter (e.g skippy)
1 1/2 teaspoons sesame oil
1/2 teaspoon grated peeled fresh ginger
60ml chicken stock
200 - 250g noodles (I used pad thai ones)
chopped spring onion and cucumber strips for garnish
Preparation
1. Cook the noodles as per packet instructions until 'al dente'. Drain in a colander, then rinse under cold water.
Drain well, transfer to a large mixing bowl and set aside.
2. In a saucepan combine the soy sauce, vinegar, chilli flakes, splenda, peanut butter, sesame oil, ginger, and the chicken stock. Simmer the mixture, stirring, until it is thickened and smooth, and then
take off the heat and let it cool slightly.
3. Pour the sauce over the noodles and mix carefully (I used two spoons) making sure all the noodles are coated.
4. Serve the noodles at room temperature and garnish them with the spring onion and cucumber.
The sauce you make is basically a peanut satay sauce so you could use this for peanut chicken satay - I intend to test this out in the near future
Original recipe found at: Cold Sesame Noodles Recipe at Epicurious.com
