Cold Spicy Sesame Noodles With Crisp Vegetables Recipe

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Cold Spicy Sesame Noodles With Crisp Vegetables
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Ingredients
18
Count
Nutrition
751
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Up to 2 days before you plan to serve, make the dressing:
  2. Heat the oven to 350 degrees. Spread the sesame seeds out on a baking sheet and toast until fragrant, about 15 to 20 minutes, stirring once. Immediately remove the seeds from the baking sheet (they can burn very quickly). When cool, transfer to a blender.
  3. Heat 1 tablespoon peanut oil over medium-high heat. Add the shallots and garlic and cook, stirring, until softened, 3 to 5 minutes. Let cool slightly and add to the sesame seeds in the blender.
  4. Add the remaining 6 tablespoons peanut oil, sesame oil, soy sauce, vinegar, sugar, and sambal oelek, and blend at high speed just until a thick paste forms. Stop blending as soon as most of the seeds have broken up; over processing will pulverize all the seeds and make the sauce too oily. (The recipe can be made up to this point and kept refrigerated up to 2 days.).
  5. The same day you plan to serve, make the noodles: Bring a large pot of unsalted water to a boil. Gently separate the noodles with your hands and add to the water. Cook until tender (after the water returns to a boil, it will take anywhere from 10 seconds for very thin Chinese noodles to 3 minutes for Italian pasta). Drain the noodles and cool them under cold running water. Drain well. Transfer the cold noodles to a large bowl and toss with the peanut oil.
  6. When ready to serve, remove the dressing from the refrigerator and drain off any oil that has collected on the top. Whisk in about 3/4 cup water to thin the dressing and make it creamy; whisk in more a little at a time as needed. Taste for soy sauce, adding more if needed. Whisk in the chopped cilantro. Pour about half of the dressing over the noodles. Add the snow peas, red pepper, and daikon, and toss well to combine (using your hands is easiest). Add the rest of the dressing and finish tossing. Transfer to a large serving bowl or individual plates, garnish with the cilantro leave, peanuts, and scallions, and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 750.71 Kcal (3143 kJ)
Calories from fat 399.93 Kcal
% Daily Value*
Total Fat 44.44g 68%
Cholesterol 55.86mg 19%
Sodium 468.16mg 20%
Potassium 704.58mg 15%
Total Carbs 72.83g 24%
Sugars 13.21g 53%
Dietary Fiber 9.31g 37%
Protein 19.47g 39%
Vitamin C 33.3mg 56%
Vitamin A 0.5mg 16%
Iron 15.2mg 84%
Calcium 253.3mg 25%
Amount Per 100 g
Calories 236.52 Kcal (990 kJ)
Calories from fat 126 Kcal
% Daily Value*
Total Fat 14g 68%
Cholesterol 17.6mg 19%
Sodium 147.5mg 20%
Potassium 221.99mg 15%
Total Carbs 22.95g 24%
Sugars 4.16g 53%
Dietary Fiber 2.93g 37%
Protein 6.14g 39%
Vitamin C 10.5mg 56%
Vitamin A 0.2mg 16%
Iron 4.8mg 84%
Calcium 79.8mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.9
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

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