Directions:
- In medium bowl, combine peanut butter, tamari, vinegar, cayenne, garlic and ginger, stirring to blend well. Stir in water to make a thick sauce. Set aside.
- Cook linguine in a large pot of boiling water until al dente about 10 minutes.
- Drain and rinse pasta under cold water, transfer to large bowl.
- Toss with sesame oil to coat.
- Add carrot, bell pepper, and scallions to the bowl with the linguine.
- Add reserved peanut sauce to coat, tossing gently to combine.
- Refrigerate for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 550.8 Kcal (2306 kJ) | ||
| Calories from fat | 209.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.26g | 36% | |
|---|---|---|---|
| Cholesterol | 12.76mg | 4% | |
| Sodium | 443.62mg | 18% | |
| Potassium | 381.69mg | 8% | |
| Total Carbs | 70.53g | 24% | |
| Sugars | 4.88g | 20% | |
| Dietary Fiber | 8.3g | 33% | |
| Protein | 19.72g | 39% | |
| Vitamin C | 33.2mg | 55% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 15.2mg | 84% | |
| Calcium | 57.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 242.05 Kcal (1013 kJ) | ||
| Calories from fat | 91.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.22g | 36% | |
|---|---|---|---|
| Cholesterol | 5.61mg | 4% | |
| Sodium | 194.95mg | 18% | |
| Potassium | 167.73mg | 8% | |
| Total Carbs | 31g | 24% | |
| Sugars | 2.15g | 20% | |
| Dietary Fiber | 3.65g | 33% | |
| Protein | 8.66g | 39% | |
| Vitamin C | 14.6mg | 55% | |
| Vitamin A | 0.4mg | 30% | |
| Iron | 6.7mg | 84% | |
| Calcium | 25.1mg | 6% | |
* 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.
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