Directions:
- In a blender, combine the ginger, soy sauce, sesame oil, peanut butter, sugar, vinegar, rice wine, garlic, sesame paste, shallot and 3 tablespoons of the peanut oil and puree until smooth. Transfer the sauce to a bowl and refrigerate for 45 minutes.
- In a large pot of boiling water, cook the noodles until al dente. Drain and rinse under cold running water until chilled. Shake out the excess water and blot dry; transfer the noodles to a bowl and toss with the remaining 2 tablespoons of peanut oil. Add the peanut-sesame sauce and toss well to coat. Garnish with the cucumber and scallions and drizzle with Ma La Oil, leaving the solid spices behind.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 534.73 Kcal (2239 kJ) | ||
| Calories from fat | 195.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.69g | 33% | |
|---|---|---|---|
| Cholesterol | 63.49mg | 21% | |
| Sodium | 944.15mg | 39% | |
| Potassium | 474.05mg | 10% | |
| Total Carbs | 67.58g | 23% | |
| Sugars | 8.06g | 32% | |
| Dietary Fiber | 4.95g | 20% | |
| Protein | 17.96g | 36% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 5.5mg | 30% | |
| Calcium | 134.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 290.57 Kcal (1217 kJ) | ||
| Calories from fat | 106.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.79g | 33% | |
|---|---|---|---|
| Cholesterol | 34.5mg | 21% | |
| Sodium | 513.04mg | 39% | |
| Potassium | 257.6mg | 10% | |
| Total Carbs | 36.72g | 23% | |
| Sugars | 4.38g | 32% | |
| Dietary Fiber | 2.69g | 20% | |
| Protein | 9.76g | 36% | |
| Vitamin C | 2.1mg | 6% | |
| Iron | 3mg | 30% | |
| Calcium | 72.9mg | 13% | |
* 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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