Directions:
- Blanch the cut vegetables. Remove and keep warm.
- Make the sauce: combine the peanut butter, the reserved brine, and the 8 ingredients that follow, in a small pan over medium heat (enough heat to melt the peanut butter and creamed coconut). Reduce heat to lowest setting.
- Prepare the dried egg noodles according to the instructions on the packet. (I use the leftover vegetable water to cook the egg noodles - its already hot, and full of vitamins!).
- Drain the noodles. Stir in the sauce and the basil or cilantro (aka coriander) (optional). Flake the salmon and fold it into the noodles.
- Fold in the vegetables or serve them on the side. Ensure that the meal is warm throughout, and ENJOY!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 311.44 Kcal (1304 kJ) | ||
| Calories from fat | 99.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.1g | 17% | |
|---|---|---|---|
| Cholesterol | 55.55mg | 19% | |
| Sodium | 339.66mg | 14% | |
| Potassium | 384.69mg | 8% | |
| Total Carbs | 41.67g | 14% | |
| Sugars | 3.8g | 15% | |
| Dietary Fiber | 3.28g | 13% | |
| Protein | 12.62g | 25% | |
| Vitamin C | 20.5mg | 34% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.6mg | 15% | |
| Calcium | 40.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 254.11 Kcal (1064 kJ) | ||
| Calories from fat | 81.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.05g | 17% | |
|---|---|---|---|
| Cholesterol | 45.32mg | 19% | |
| Sodium | 277.13mg | 14% | |
| Potassium | 313.88mg | 8% | |
| Total Carbs | 34g | 14% | |
| Sugars | 3.1g | 15% | |
| Dietary Fiber | 2.68g | 13% | |
| Protein | 10.3g | 25% | |
| Vitamin C | 16.8mg | 34% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.2mg | 15% | |
| Calcium | 33.2mg | 4% | |
* 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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