Taiwanese Cold Sesame Noodles

By devogirl

under 30 mins
Mung beans and julienned carrot and cucumber blend easily with egg noodles coated in a creamy, nutty sauce.

nutritional information
Per 1-cup serving:

Calories: 121
Protein: 8 g
Total Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 33 g
Cholesterol: 0 mg
Sodium: 195 mg
Fiber: 4 g
Sugar: 7 g

Ingredients

• 4 oz. Chinese egg noodles or fettuccine
• 1 cup grated carrot
• 1 cup julienned English or Persian cucumber
• 1 cup mung bean sprouts
• 3 Tbs. Chinese toasted sesame paste or peanut butter
• 1 Tbs. low-sodium soy sauce
• 2 tsp. light brown sugar
• 2 tsp. rice vinegar
• 1 tsp. chile-garlic sauce
• 1/2 tsp. ground Sichuan pepper
• 1 clove garlic, minced (1 tsp.)
• 2 green onions, trimmed and thinly sliced

Details

Servings 4
Adapted from vegetariantimes.com

Preparation

Step 1

1. Cook noodles according to package directions. Drain, and rinse under cold water. Drain again, and transfer to large bowl. Add carrot, cucumber, and bean sprouts, and toss to combine.

2. Whisk 3 Tbs. water into sesame paste in small bowl. Whisk in soy sauce, brown sugar, vinegar, chile-garlic sauce, Sichuan pepper, and garlic. Pour sauce over noodle mixture, and toss to coat. Divide noodles among serving plates, and garnish with green onions.