Try this Vietnamese Crab And Vermicelli Noodle Salad recipe, or contribute your own.
Suggest a better descriptionSoak the cellophane noodles in a bowl full of hot water to cover for 5-10 minutes until tender then drain immediately and rinse with cold water to halt the cooking time. Cut noodles with scissors to a manageable length and toss with vinegar and fish sauce and crab meat. In a large bowl, mix together the finely sliced bok choy, spring onions into fine julienne, grated carrots, shredded cabbage leaves and herbs. Add the cellophane noodle mixture and toss thoroughly, adding the peanuts last. To make the peanut sauce, heat the oil and saute the garlic and minced chilli until softened, about 2 minutes, then add all remaining ingredients and whisk while heating. Bring to the boil and simmer until thickened slightly, about 3 minutes. To serve, arrange the salad on individual plates and drizzle a little of the satay dressing over. Per serving: 1090 Calories (kcal); 89g Total Fat; (68% calories from fat); 34g Protein; 57g Carbohydrate; 2mg Cholesterol; 632mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 15 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (514g) | ||
Recipe Makes: 1 servings | ||
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Calories: 557 | ||
Calories from Fat: 338 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.6g | 50 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 17.4g | ||
Polyunsanturated Fat 11.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 2071mg | 71 % | |
Potassium 1008.6mg | 27 % | |
Total Carbohydrate 49.8g | 15 % | |
Dietary Fiber 4.6g | 19 % | |
Sugars, other 45.2g | ||
Protein 10.4g | 15 % | |
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: 557
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