Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Canola | 1 tbsp (14g) | 124 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Sauce | not in our table | 0 |
| Cider | 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
- 6 cups mixed baby greens, 1 sack
- 1 cup fresh bean spouts
- 1 cup shredded carrot, available in produce department
- 3 radishes, sliced
- 2 scallions, chopped
- 1/2 red bell pepper, cut into thin strips
- 2 cups fried noodles, any size, available in bulk bins or on Asian foods
- aisle of market
- 2 tablespoons sweet plum sauce or duck sauce
- 2 tablespoons rice wine vinegar, cider or white vinegar may be substituted
- 1/3 cup light oil, peanut, canola or vegetable oil -- eyeball the amount
- Salt and pepper
Directions
In a bowl, combine greens, bean sprouts, carrot, radishes,
scallions, red bell pepper and half of the fried noodles. Whisk together
plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue
whisking to combine. Dress salad and toss with salt and pepper, to your
taste. Serve salad with remaining crispy noodles, as garnish.
Category:Cathy's Recipes
Category:Rachael Ray Recipes