taiwanese

Peanut and Sesame Noodles with Cucumber and Bean Sprouts

Name: Peanut and Sesame Noodles with Cucumber and Bean Sprouts
Yield: 1 serving
Cuisine: taiwanese
Ingredients: 84 g wheat noodles, dried; 28 g peanut butter; 14 g soy sauce; 12 g rice vinegar; 7 g sugar; 7 g sesame oil; 27 g water; 107 g cucumber, julienned; 107 g bean sprouts; 13 g scallion, sliced; 5 g toasted sesame seeds

This dish pairs wheat noodles, dried with peanut butter, sesame oil and cucumber, julienned. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Vegetarian Vegan

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

23 g Protein

85 g Carbohydrates

26 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

84g wheat noodles, dried 294 kcal
28g peanut butter 165 kcal
14g soy sauce 10 kcal
12g rice vinegar 2 kcal
7g sugar 27 kcal
7g sesame oil 62 kcal
27g water 0 kcal
107g cucumber, julienned 16 kcal
107g bean sprouts 32 kcal
13g scallion, sliced 5 kcal
5g toasted sesame seeds 29 kcal

Cooking instructions

wheat noodleswater
Cook wheat noodles in boiling water until al dente. Drain and rinse briefly under cold water, then shake dry.
peanut buttersoy saucerice vinegarsugarsesame oilwater
Whisk peanut butter, soy sauce, rice vinegar, sugar, sesame oil, and water until smooth and pourable.
wheat noodlessoy sauce
Toss noodles with the sauce until evenly coated.
cucumberbean sproutsscalliontoasted sesame seeds
Top with cucumber, bean sprouts, and scallion. Sprinkle with toasted sesame seeds.
soy saucewater
Serve at room temperature or chilled; add a splash of water if the sauce tightens.