Try this Szechuan Noodle Salad recipe, or contribute your own.
Suggest a better description1. Cook noodles to desired doneness as directed on package. 2. Meanwhile, in small bowl, combine oil, honey, sesame oil, vinegar, soy sauce, gingerroot and red pepper flakes; blend well. 3. Drain noodles; rinse in cold water to cool. In large bowl combine cooked noodles, chicken, cabbage, onions, carrots and bell pepper. Pour dressing over salad; toss to mix. Sprinkle with peanuts. Recipe By : Pillsbury, October 1996 Posted to MC-Recipe Digest V1 #224 Date: Wed, 25 Sep 1996 19:21:49 -0600 From: Lori Erickson
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Serving Size: 1 Serving (49g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 160 | ||
Calories from Fat: 124 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 43.1mg | 1 % | |
Potassium 102.6mg | 3 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 6.4g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 160
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