Directions:
- Blanch your vegetables - drop them in a wire sieve, place the basket into the boiling water for 1 minute, then transfer the vegetables to a bowl of ice water to shock. Repeat with any other vegetables; use the same pot of water for all. Drain thoroughly, pat dry with paper towels, and refrigerate at least 30 minutes.
- Prepare noodles according to package directions. When cooked, transfer to ice water, or rinse under cold running water until cool.
- Mix dressing in blender, or use immersion blender. If mixing by hand, combine peanut butter (or tahini) and sugar in a bowl. Whisk in liquid ingredients until smooth and homogenous.
- Combine noodles, additions, and dressing. Toss well and serve cold. Serves 3 as an entree (2 if they're very hungry), 6 as an appetizer/side dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 366.82 Kcal (1536 kJ) | ||
| Calories from fat | 151.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.88g | 26% | |
|---|---|---|---|
| Cholesterol | 10.38mg | 3% | |
| Sodium | 1493.71mg | 62% | |
| Potassium | 207.88mg | 4% | |
| Total Carbs | 40.67g | 14% | |
| Sugars | 4.03g | 16% | |
| Dietary Fiber | 1.87g | 7% | |
| Protein | 13.71g | 27% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 3mg | 17% | |
| Calcium | 58.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 282.54 Kcal (1183 kJ) | ||
| Calories from fat | 116.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13g | 26% | |
|---|---|---|---|
| Cholesterol | 7.99mg | 3% | |
| Sodium | 1150.52mg | 62% | |
| Potassium | 160.12mg | 4% | |
| Total Carbs | 31.33g | 14% | |
| Sugars | 3.11g | 16% | |
| Dietary Fiber | 1.44g | 7% | |
| Protein | 10.56g | 27% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 2.3mg | 17% | |
| Calcium | 44.9mg | 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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