Sesame Peanut Butter Noodles with Egg Whites
Recipe by: Brianna Tang - @toomanybites
This noodle recipe is super quick to put together and can be served hot or cold! It is a traditional Chinese dish that is most commonly enjoyed cold during the summer months. Feel free to use any sauce ratio, type of noodles, or toppings to your liking!
Ingredients
1 c Eggland’s Best 100% Egg Whites
2 servings long noodles (any type)
1 mini cucumber
3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp peanut butter
2 tbsp black vinegar
2 tbsp chili oil (optional)
Preparation
- Heat 1 tbsp cooking oil on medium heat and pour egg whites until the pan is thinly coated
- Cook egg white, remove from heat, then fold in thirds and thinly slice
- Boil water and cook noodles according to package instructions
- While noodles are cooking, thinly slice the cucumber *For cold noodles: chill noodles after draining
- Mix sauce by combining soy sauce, black vinegar, sesame oil, peanut butter, and chili oil
- Mix with noodles and top with sliced egg whites and cucumber *Enjoy!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 2 |
|---|---|
| Calories | 402 |
| Fat | 23.8g |
| Saturated Fat | 4.1g |
| Cholesterol | 25mg |
| Sodium | 1019mg |
| Carbohydrates | 36.9g |
| Dietary Fiber | 3.6g |
| Protein | 14.4g |
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