Asian noodle salad
1. Cook edamame to directions and rinse under cold water. Cook noodles, drain and transfer to a cooking surface and chop twice. If using seaweed cook to the "salad" directions. Snip into thin pieces but do not cook.
2. Whisk vinegar, oil, sugar and salt in a large bowl. Add edamame, rice noodles, seaweed, carrot, bell pepper, cilantro and 1/4 cup peanuts; toss well. Serve with remaining peanuts.
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Serving Size: 1 Serving (443g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 798 | ||
Calories from Fat: 198 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 771mg | 27 % | |
Potassium 3939.5mg | 104 % | |
Total Carbohydrate 128.7g | 38 % | |
Dietary Fiber 37.8g | 151 % | |
Sugars, other 90.9g | ||
Protein 34.6g | 49 % | |
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: 798
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