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Ingredients
- 2 pkt Campbell's Lowfat Ramen Soup Mix
- 1/2 x cucumber peeled, seeded & cut into thin strips
- 2 x carrots peeled & coarsely cut (thank you, Cusinart!)
- 1 sm can sliced water chestnuts
- 1 x cut fresh bean sprouts
Directions
- Boil ramen noodles as you would any other noodles. Bring 3 c. of water toa boil. Add in both spice packets & the carrots. Boil for 1 minute. Add in cucumbers, water chestnuts, & bean sprouts for 30 seconds. (For me & warm spice eaters, this is a good place to add in a dash of cayenne). Drain vegetables (but not too well-a little liquid is needed) reserve liquid & servein a bowl on the side. Toss vegetables & noodles & dip into the liquid as youeat. If desired which fish sauce, serve it with this dish. Personally, Ithink it smells like a gulf shrimp boat (not good), but lots of folks whosejudgement I otherwise respect like it.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 965g | |
| Calories 1345 | |
| Calories from Fat 174 | 13% |
| Total Fat 19.66g | 25% |
| Saturated Fat 7.35g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1105mg | 46% |
| Potassium 2654mg | 76% |
| Total Carbs 263.8g | 70% |
| Dietary Fiber 11.7g | 39% |
| Sugars 20.83g | 14% |
| Protein 34.78g | 56% |
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