Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
1006
Calories
55g
Protein
34g
Fat
116g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 oz cappellini or other thin pasta
- 4 green onion, whites only, sliced thinly
- 1/2 cup carrots, thinly sliced or julienned (i like to blanch them for a
- bit in a pot of boiling salted water - i just do not like
- that raw flavor)
- 1/2 cup cucumber, cut into thin strips
- 1 cup cooked chicken, cut into thin strips
- 1/2 cup cilantro, chopped
- chopped peanuts to garnish
- Dressing:
- 1/4 cup peanut butter, chunky style
- 2 tblsp soy sauce
- 1 tsp dijon mustard
- 1/4 tsp red pepper flakes
- 2 tblsp rice wine vinegar
- 2 tsp sesame oil
Directions
1
Mix all ingredients for dressing in a small bowl until smooth.
2
Break pasta in half and cook according to package directions, rinse with cold water and drain well.
3
Toss with dressing in a large bowl and then add the carrots, cucumber, onion and chicken.
4
Toss to combine. Refigerate for 1 hour before serving.
5
Garnish with cilantro and peanuts.
Recipe sourced from
fandom