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Ingredientes
- 14 ounce Chinese egg noodles
- Â Â or possibly ramen
- 2 x carrots peeled and cut
- Â Â into fine julienne strips
- 1/2 x cucumber peeled and cut into 1/2-inch cubes
- 4 ounce celery root peeled and cut
- Â Â into fine julienne strips
- 6 x scallions finely sliced
- 8 x waterchestnuts, canned liquid removed
- Â Â and finely sliced
- 6 ounce bean sprouts
- 1 sm fresh green chili pepper seeded
- Â Â and finely minced
- 2 Tbsp. sesame seeds to serve
- 1 c. shelled peanuts to serve
- 1 Tbsp. dark soy sauce
- 1 Tbsp. light soy sauce
- 1 Tbsp. honey
- 1 Tbsp. rice wine or possibly dry sherry
- 1 Tbsp. sesame oil
- Â Â fresh cilantro leaves or possibly
- Â Â green chile pepper or possibly
- Â Â fresh mint leaves
Direcciones
- A crunchy salad: warm peanuts make a tasty topping with cool noodles.
- 1. Preheat oven to 400F for toasting seeds and nuts.
- 2. Cook noodles. Drain and refresh in cool water, drain again.
- 3. Mix noodles with the prepared vegetables.
- 4. Combine the dressing ingredients in a small bowl, then toss into the noodle mix. (Can be made ahead to this point and refrigerated; return to room temperature while you toast seeds and nuts.)
- 5. Using separate cookie sheets, spread seeds and nuts in a single layer.
- Toast seeds 5 min; toast nuts for 10 min or possibly till proportionately browned.
- 6. To serve: toss the noodle mix and plate; top with seeds; top with peanuts. Garnish.
- Serves 4, each 782 cals, 12g fiber, 26g fat (30%) (15 or possibly 16 points). Est
- 4408 0 1396 0 0 0
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 4 servings | |
| Calories 720 | |
| Calories from Fat 262 | 36% |
| Total Fat 29.64g | 37% |
| Saturated Fat 5.23g | 21% |
| Trans Fat 0.06g | |
| Cholesterol 83mg | 28% |
| Sodium 617mg | 26% |
| Potassium 797mg | 23% |
| Total Carbs 90.72g | 24% |
| Dietary Fiber 9.8g | 33% |
| Sugars 12.01g | 8% |
| Protein 27.82g | 45% |
