Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lbs Spaghetti
- 1/4 cup Sesame oil
- 1/2 cup Natural style creamy peanut
- Butter
- 1/3 cup Tamari soy sauce
- 3 tbsp Sherry
- 1 tbsp Water
- 1 1/2 tbsp Rice wine vinegar
- 1 tbsp Vegetable oil
- 1 tbsp Light brown sugar -- firmly
- Packed
- 3 Cloves garlic -- finely
- Minced
- 1 tsp Ginger root -- minced
- 1/2 tsp Red pepper flakes --
- Crushed
- 1 Cucumber -- peeled and
- Sliced
- 4 Scallions -- thinly sliced
- =
Directions
1 Cook the spaghettini al dente.
2 Drain and rinse under cold water.
3 Drain very well again.
4 With your hands, toss the noodles with half of the sesame oil.
5 Cover and chill until ready to combine with the peanut sauce, or up to 24 hours.
6 To make the peanut sauce, combine the remaining sesame oil with all the other ingredients except the cucumber and scallion.
7 Beat until well mixed.
8 The sauce can be kept in the refrigerator, covered, for up to 24 hours before serving.
9 Just before serving, gently toss the noodles with the sauce, cucumbers and half the scallions.
10 Garnish with the remaining scallions