Try this Udon Noodle Salad recipe, or contribute your own.
Suggest a better descriptionIn a sealable plastic bag combine chicken with garlic, gingerroot, and 1 tablespoon vinegar and marinate, chilled, 1 hour. Prepare grill. Discard marinade and grill chicken on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. Transfer chicken to a plate and keep warm, covered. In a small saucepan heat coriander, parsley, broth, and oil until mixture just begins to boil and in a blender pur?e until smooth. Stir in remaining 1/4 cup vinegar and season with salt and pepper. In a 6-quart kettle bring 3 1/2 quarts salted water to a boil and cook noodles 2 minutes. Stir in 1 cup cold water and bring to boil again. Repeat procedure 2 times and simmer noodles until just tender, about 5 minutes. Drain noodles in a colander and rinse under cold water. Cut chicken crosswise into 1/2-inch slices. Divide dressing among 4 shallow bowls and top with noodles, chicken, sprouts, and scallions. Makes 4 Servings Each serving about 370 calories and 6 grams (14% calories from fat). Gourmet June 1997 Posted to MC-Recipe Digest by shade
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Serving Size: 1 Serving (505g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 140 | ||
Calories from Fat: 88 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 494mg | 17 % | |
Potassium 455.8mg | 12 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 7.6g | ||
Protein 5.4g | 8 % | |
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: 140
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