Sesame Noodles with Napa Cabbage
This easy dish is equally good hot or cold, and leftovers make a great take-along lunch.
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This easy dish is equally good hot or cold, and leftovers make a great take-along lunch.
Ingredients
- 3 Tbs. reduced-fat peanut butter
- 2 Tbs. roasted sesame oil
- 2 Tbs. low-sodium soy sauce
- 2 Tbs. sherry or mirin (rice wine)
- 1 Tbs. rice vinegar
- 1 Tbs. sugar
- 1/4 tsp. red pepper flakes or 1/2 tsp. chile sauce
- 10 oz. long noodles, such as udon or spaghetti
- 1/2 lb. napa cabbage, shredded (about 4 cups)
- 1/4 cup chopped cilantro
Preparation
- Whisk together peanut butter, sesame oil, soy sauce, sherry, vinegar, sugar and red pepper flakes in saucepan.
- Cook noodles according to package directions.
- Meanwhile, place cabbage in colander over sink. Warm sauce over medium-low heat.
- Drain noodles over cabbage in colander to wilt cabbage. Transfer noodles and cabbage to serving bowl, add sauce, and toss until combined.
- Sprinkle with cilantro, and serve.
Nutrition Information
- Serving Size Serves 4
- Calories 408
- Carbohydrate Content 59 g
- Cholesterol Content 0 mg
- Fat Content 13 g
- Fiber Content 5 g
- Protein Content 15 g
- Saturated Fat Content 2 g
- Sodium Content 553 mg
- Sugar Content 7 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g