Servings: 2
Ingredients
- 2 x Bean curd, shredded
- 1/4 lb Bean sprouts
- 1 x Carrot, shredded
- 1 x Cucumber, shredded
- 3 piece of celery, shredded
- 1 lb Fresh noodles
- 1 Tbsp. Oil
- 3 Tbsp. Sesame paste
- 6 Tbsp. Soy sauce
- 1 Tbsp. Vinegar
- 1 pch Ginger root
- 1 tsp Chili sauce
- 1 Tbsp. Sesame oil
- 2 Tbsp. Water
- 1 Tbsp. Crushed peanuts
- 1 pch Parsley
Directions
- Put noodles into boiling water and cook till water boils again. (Oriental Noodles for eating cool might be subst. for fresh noodles) Then add in 1/2 c. cool water and cook till noodles are tender. Remove noodles and flush with cool running water for 1 minute, then drain. Add in 1 Tbsp. oil into noodle.
- Boil bean sprouts, shredded carrots, and shredded celery briefly and then chill. Combine with noodles.
- Mix Sauce ingredients thoroughly and pour over the top of the noodles, sprinkle with crushed peanuts and parsley.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 552g | |
Recipe makes 2 servings | |
Calories 1187 | |
Calories from Fat 258 | 22% |
Total Fat 29.89g | 37% |
Saturated Fat 3.99g | 16% |
Trans Fat 0.18g | |
Cholesterol 0mg | 0% |
Sodium 3219mg | 134% |
Potassium 765mg | 22% |
Total Carbs 208.18g | 56% |
Dietary Fiber 8.9g | 30% |
Sugars 6.66g | 4% |
Protein 19.25g | 31% |
Advertisement
Advertisement