1, Cook the noodles in a generous amount of boiling water until tender, about 5 minutes. Drain well, cool in cold water, drain well again, and place in a large bowl.
2. Add the sesame oil to the noodles and toss to coat.
3. Cover and refrigerate noodles until needed (can be prepared several hours before serving).
4. Make the dressing, combining stock or broth, soy sauce, vinegar, sugar and chili flakes. Set the carrot, bell pepper, cucumber, radishes and green onion in the bowl BUT DO NOT TOSS. Cover vegetables and dressing until needed.
5. To finish salad, add the noodles and sliced lettuce to the dressing/vegetable mixture, toss to combine, and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (56g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 25 (66%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0.4mg||0 %|
|Sodium 99.1mg||3 %|
|Potassium 92.5mg||2 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 1.9g|
|Protein 0.8g||1 %|
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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: 38
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