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Cold Szechuan Noodles and Shredded Vegetables

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)76.2095
Energy (kCal)2230.032
Carbohydrates (g)385.4753
Total fats (g)58.7577
  • Cuisine

    Asian >> Chinese and Mongolian >> Chinese

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large stockpot, cook pasta in boiling salted water until al dente. Rinse with cool water; drain well. | 2. In a small bowl mix together 3 tablespoons tamari sauce, 3 tablespoons sesame oil, vinegar, sugar and Chili oil. | 3. Using tongs, toss noodles with sauce to coat well. Marinate in a covered bowl for 2 hours, or up to 24 hours, tossing occasionally. | 4. Bring marinated noodles to room temperature. Mix the remaining 1Tablespoon each of tamari and oil and pour over the noodles. Three hours before serving stir in sweet red peppers, two thirds of the green onions, and half of the grated carrots. | 5. To serve, mound the noodles on a serving platter and sprinkle with the remaining green onions and carrots. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    soba noodle 16 ounces 1532.16 340.2672 65.5728 3.2376
    tamari 1/4 cup 43.2 4.0104 7.5672 0.07200000000000001
    sesame oil 1/4 cup 481.78 0.0 0.0 54.5
    rice vinegar 1 tablespoon - - - -
    white sugar 1 tablespoon 48.762 12.5975 0.0 0.0
    chili oil 1/2 teaspoon - - - -
    red bell pepper 1 sliced - - - -
    green onion 1 cup chopped 19.17 4.0754 0.6887 0.3337
    carrot 2 julienned 104.96 24.5248 2.3808 0.6144

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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