Difference between revisions of "Noodles in peanut sauce"
From Philosophical Vegan Wiki
| Line 139: | Line 139: | ||
FOR THE SAUCE | FOR THE SAUCE | ||
| − | * | + | *3 cups water |
| − | * | + | *10 crushed garlic cloves |
| − | * | + | *5 tbsp peanut butter |
| + | *3 tbsp soy sauce | ||
*2 tbsp apple cider vinegar | *2 tbsp apple cider vinegar | ||
| − | * | + | *3 tbsp date paste/blended dates |
*1 tbsp sesame seeds | *1 tbsp sesame seeds | ||
| − | |||
*1/4 tsp cayenne powder | *1/4 tsp cayenne powder | ||
*1/4 tsp salt | *1/4 tsp salt | ||
| − | |||
FOR THE NOODLES | FOR THE NOODLES | ||
*500g whole-wheat noodles | *500g whole-wheat noodles | ||
| − | * | + | *2 sliced medium-sized onion |
| − | * | + | *2 cups julienne carrots |
| − | * | + | *4 cups julienne chards (stem and leaf separated) |
| − | * | + | *3 cups shredded red cabbage |
Instructions: | Instructions: | ||
*In a large pot, cook the noodles according to the package instructions. Once ready, drain water and set aside. | *In a large pot, cook the noodles according to the package instructions. Once ready, drain water and set aside. | ||
| − | *Meanwhile, put the onions, carrots, and | + | *Meanwhile, put the onions, carrots, and stems of chards in a medium pot with a little bit of water. Cover and steam until the carrots start softening up but are still crunchy. Add the leaves of chards and steam for 5 minutes. Add the cabbage and steam for 5 minutes. Turn off the heat and set aside |
| − | *While the vegetables are cooking, bring all of the sauce ingredients to a boil in a small pot | + | *While the vegetables are cooking, bring all of the sauce ingredients to a boil in a small pot. Turn down the heat to achieve a simmer. Adjust the saltiness and sweetness to taste. Turn off the heat and set aside. |
*Once all the components of the recipe are ready, pour the sauce and stir the vegetables in the large pot with the noodles. Mix together until every noodle and vegetable is coated in the sauce. | *Once all the components of the recipe are ready, pour the sauce and stir the vegetables in the large pot with the noodles. Mix together until every noodle and vegetable is coated in the sauce. | ||
Revision as of 20:05, 20 December 2020
Difficulty: 1/5
Time: 30 minutes
Servings: 4
Cost per serving: $1.15 (total cost: $4.60)
Cost per 2000 kcal: $5.79
| [Collapse]Nutrition facts per serving | |||||
| CALORIES PER SERVING (kcal): 397 (calories in whole recipe: 1588) | |||||
| Proteins | 28% | 16.2g | Protein: lysine | 25% | 0.5g |
| Protein: methionine | 27% | 0.2g | |||
| Protein: isoleucine | 32% | 0.6g | |||
| Carbohydrates | 48% | 63.1g | Fibers | 31% | 12.0g |
| Net carbs | n/a | 51.1g | |||
| Sugars | n/a | 11.7g | |||
| Fats | 19% | 12.5g | Omega-3 | 4% | 0.1g |
| Omega-6 | 20% | 3.4g | |||
| Saturated fats | n/a | 2.3g | |||
| Vitamin B1 | 34% | 0.4mg | Vitamin B2 | 36% | 0.5mg |
| Vitamin B3 | 65% | 10.5mg | Vitamin B5 | 51% | 2.6mg |
| Vitamin B6 | 42% | 0.6mg | Folate | 23% | 95.6μg |
| Vitamin A | 66% | 601.8μg | Vitamin C | 39% | 35.1mg |
| Vitamin E | 17% | 2.7mg | Vitamin K | 76% | 92.2μg |
| Vitamin B12 | / | / | Vitamin D | / | / |
| Calcium | 9% | 98.6mg | Copper | 93% | 0.8mg |
| Iron | 58% | 4.7mg | Magnesium | 35% | 142.2mg |
| Manganese | 107% | 2.5mg | Phosphorus | 53% | 376.0mg |
| Potassium | 19% | 933.2mg | Selenium | 105% | 57.9μg |
| Zinc | 31% | 3.4mg | Sodium to taste | ||
Ingredients:
FOR THE SAUCE
- 3 cups water
- 10 crushed garlic cloves
- 5 tbsp peanut butter
- 3 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 3 tbsp date paste/blended dates
- 1 tbsp sesame seeds
- 1/4 tsp cayenne powder
- 1/4 tsp salt
FOR THE NOODLES
- 500g whole-wheat noodles
- 2 sliced medium-sized onion
- 2 cups julienne carrots
- 4 cups julienne chards (stem and leaf separated)
- 3 cups shredded red cabbage
Instructions:
- In a large pot, cook the noodles according to the package instructions. Once ready, drain water and set aside.
- Meanwhile, put the onions, carrots, and stems of chards in a medium pot with a little bit of water. Cover and steam until the carrots start softening up but are still crunchy. Add the leaves of chards and steam for 5 minutes. Add the cabbage and steam for 5 minutes. Turn off the heat and set aside
- While the vegetables are cooking, bring all of the sauce ingredients to a boil in a small pot. Turn down the heat to achieve a simmer. Adjust the saltiness and sweetness to taste. Turn off the heat and set aside.
- Once all the components of the recipe are ready, pour the sauce and stir the vegetables in the large pot with the noodles. Mix together until every noodle and vegetable is coated in the sauce.
Serving:
Place some noodles on a plate, and pick out a few vegetables to top. Sprinkle sesame seeds for extra nuttiness.
