Noodles in peanut sauce
From Philosophical Vegan Wiki
Revision as of 09:27, 15 November 2020 by Thebestofenergy (talk | contribs)
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
- 2 cups water
- 4 tbsp peanut butter
- 2 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 1 tbsp date paste/blended dates
- 1 tbsp sesame seeds
- 1 tbsp garlic powder
- 1/4 tsp cayenne powder
- 1/4 tsp salt
- 2 tsp corn starch mixed with 2 tsp water
FOR THE NOODLES
- 500g whole-wheat noodles
- 1 sliced medium-sized onion
- 5 julienne carrots
- 2 cups sliced mushrooms
- 2 cups shredded 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 mushrooms in a medium pot with a little bit of water. Cover and steam until the carrots start softening up but are still crunchy. Turn off the heat, add in the cabbage, cover, and let sit for 5 minutes.
- While the vegetables are cooking, bring all of the sauce ingredients to a boil in a small pot, except for the corn starch. Turn down the heat to achieve a simmer. Adjust the saltiness to taste, then stir in the corn starch slurry while making sure to whisk for a minute. 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.
