Sesame Peanut Butter Noodles with Egg Whites
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!
Make This Recipe
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 |