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Crunchy Vegetable Noodle Salad with Peanut Dressing
THE PURPLE PUMPKIN BLOG17Ingredients
30Minutes
450Calories
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Ingredients
US|METRIC
6 SERVINGS
- 300 grams egg noodles (dry weight, cooked according to package instructions and cooled)
- 120 grams bamboo shoots (sliced, in water, cut in thirds lengthways)
- 140 grams water chestnuts (sliced, cut into strips)
- 130 grams baby corn (cut in quarters lengthways)
- 150 grams sugar snap peas (cut in half lengthways)
- 1 red bell pepper (cut into thin strips)
- 2 carrots (cut into thin strips)
- 6 spring onions (finely chopped, reserve some to garnish, optional)
- 30 mL rice wine vinegar
- 30 mL soy sauce
- 75 grams peanut butter (30% less fat)
- 1 Tbsp. clear honey
- 1 Tbsp. peanut oil
- 1 garlic cloves (crushed)
- 1/2 piece fresh ginger (peeled and grated)
- 25 grams sesame seeds (reserve some to garnish, optional)
- 30 grams unsalted peanuts (to garnish, optional)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories450Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol40mg13% |
Sodium440mg18% |
Potassium720mg21% |
Protein16g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate64g21% |
Dietary Fiber6g24% |
Sugars9g |
Vitamin A90% |
Vitamin C90% |
Calcium10% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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