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Noodle Salad Recipe
|Water||1 Cup (16 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Prepared hot mustard||2 Teaspoon|
|Italian light olive oil||3 Tablespoon (Italian)|
|Ground ginger||1⁄2 Teaspoon|
|Cooked shrimp||2 Cup (32 tbs), peeled and deveined|
|Bean sprouts||1⁄2 Pound|
|Cucumbers||3 Small, peeled and slices|
|Hard-cooked eggs||4 , sliced|
|Lemon slices||3 (For Garnish)|
Serving size: Complete recipe
Calories 2330 Calories from Fat 973
% Daily Value*
Total Fat 110 g169.3%
Saturated Fat 20.5 g102.3%
Trans Fat 0.1 g
Cholesterol 1157.3 mg
Sodium 10874.7 mg453.1%
Total Carbohydrates 224 g74.6%
Dietary Fiber 14.1 g56.4%
Sugars 49.9 g
Protein 110 g219.7%
Vitamin A 33.8% Vitamin C 83.7%
Calcium 28.3% Iron 63.9%
*Based on a 2000 Calorie diet
Stir in the noodles, salt and oil.
Stir the noodles gently to prevent them from sticking to each other and to the pan.
Boil over high heat, stirring occasionally, until the pasta is soft but al dente, according to package directions.
Immediately drain into a colander.
Run cold water over the pasta to stop the cooking.
Combine the dressing ingredients in a separate bowl.
To assemble, cover a serving platter with the bean sprouts.
Spread the noodles over the sprouts.
Arrange the shrimp, cucumbers and eggs over the noodles.
Pour the dressing over the salad.
Garnish with the sliced lemon and serve.
This is a very refreshing Japanese-style salad.