Spicy Sesame Noodles with Chopped Peanuts and Thai Basil
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1 1/2 teaspoons salt
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon peanut oil
- 1 1/2 tablespoons sugar
- 2 tablespoons minced peeled fresh ginger
- 2 garlic cloves, minced
- 3 tablespoons asian sesame oil
- Carbohydrate 51 g(17%)
- Cholesterol 55 mg(18%)
- Fat 19 g(30%)
- Fiber 2 g(8%)
- Protein 13 g(26%)
- Saturated Fat 3 g(13%)
- Sodium 342 mg(14%)
- Calories 420
Preparation Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend. Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.
Preparation Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend. Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.
