Saimin Noodles
by ehashimoto113
Traditional Japanese noodles
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INSTRUCTIONS
Lye Water is used for elasticity if frozen
Mix well
Need until smooth
run through noodle maker starting at 1 3 times folding each time with flour
2through 4 once each
Run through slicer , leave noodles relatively long like spaghetti, this will be thicker though
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (148g) | ||
| Recipe Makes: 32 Servings | ||
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| Calories: 310 | ||
| Calories from Fat: 27 (9%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3g | 4 % | |
| Saturated Fat 0.8g | 4 % | |
| Monounsaturated Fat 1g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 99.1mg | 31 % | |
| Sodium 4203mg | 145 % | |
| Potassium 262.8mg | 7 % | |
| Total Carbohydrate 56.2g | 17 % | |
| Dietary Fiber 1.9g | 8 % | |
| Sugars, other 54.3g | ||
| Protein 13g | 19 % | |
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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. |
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Calories per serving: 310
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