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Suggest a better description1. Cook noodles according to package directions. 2. Use non stick-pan or non-stick wok and put 1/8 cup of sesame oil in pan. Drizzle Teriyaki Sauce. Toss noodles as they cook, coating them evenly with sauce. Add the remaining sesame oil. Let the noodles get crispy but not burnt. 3. Marinate carrots and celery mixture in Japanese Vinaigrette. 4. Plate presentation: Place noodles in center of platter or big bowl. Place crispy fresh bean sprouts on top followed by marinated celery, carrots, and red bell pepper. Place broccoli on surrounding noodles. Garnish with cilantro and scallion rings. Per serving: 148 Calories (kcal); 9g Total Fat; (53% calories from fat); 5g Protein; 14g Carbohydrate; 0mg Cholesterol; 1416mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Recipe by: Marla Reif and Fay Nakanishi of Mission Cafe, San Diego Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (274g) | ||
Recipe Makes: 6 servings | ||
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Calories: 80 | ||
Calories from Fat: 80 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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: 80
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