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Cook vermicelli according to package directions; adding bell pepper during last 2 minutes of cooking and peas during last 1 minute of cooking. Drain.
Meanwhile, whisk canola oil, soy sauce, sesame oil, ginger and crushed red pepper in large bowl. Cut roast beef into 1/4" strips. Add soy sauce mixture; toss well. Add vermicelli, bell pepper and peas to roast beef mixture; toss well. Sprinkle with cilantro and peanuts.
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Serving Size: 1 Serving (407g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 602 | ||
Calories from Fat: 224 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.9g | 33 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 13.7g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 14195.7mg | 490 % | |
Potassium 776.8mg | 20 % | |
Total Carbohydrate 68.8g | 20 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 61.8g | ||
Protein 31.3g | 45 % | |
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: 602
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