• low fat 1.84g 1.84%
  • low sat fat 0.25g 0.25g
  • low salt 83.81mg 0.08%
  • med sugar 8.61g 8.61%
*As guideline of daily recommended intake per 100g

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Ingredients:

Dressing

Cooking method:

  1. Soak cellophane noodles in bowl of warm water until soft, stirring to separate. Drain and cut into 10 cm lengths and set aside.
  2. Julienne (slice into thin strips) the carrot. Leaving skins on, julienne the cucumber, apples, pears and Chinese pickles and set each aside.
  3. Make up the dressing in a mixing bowl and set aside.
  4. Combine noodles with all julienned ingredients in a mixing bowl, tossing through, and chill in the refrigerator until ready to serve.
  5. Before presenting to the table, arrange the noodle salad on a serving plate, add the dressing and mix through.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
263.46g
100.00g
Energy (kJ)
739.93kJ
280.85kJ
Protein (g)
0.91g
0.34g
Total fat (g)
4.85g
1.84g
- Saturated fat (g)
0.65g
0.25g
- Polyunsaturated fat (g)
1.92g
0.73g
- Monounsaturated fat (g)
1.77g
0.67g
Cholesterol (mg)
0.00mg
0.00mg
Carbohydrate-available (g)
32.23g
12.23g
CarbohydrateSE (g)
30.23g
11.47g
- Sugars (g)
22.68g
8.61g
Water (g)
218.22g
82.83g
Dietary fibre (g)
3.76g
1.43g
Thiamin (mg)
0.07mg
0.03mg
Riboflavin (mg)
0.04mg
0.02mg
Niacin (mg)
0.59mg
0.22mg
Niacin equivalents (mg)
0.71mg
0.27mg
Vitamin C (mg)
13.51mg
5.13mg
Total folate (ug)
17.58ug
6.67ug
Total vitamin A equivalents (ug)
274.83ug
104.31ug
Retinol (ug)
0.30ug
0.11ug
Beta carotene equivalents (ug)
1642.72ug
623.52ug
Sodium (mg)
220.81mg
83.81mg
Potassium (mg)
228.58mg
86.76mg
Magnesium (mg)
15.26mg
5.79mg
Calcium (mg)
23.40mg
8.88mg
Phosphorus (mg)
34.59mg
13.13mg
Iron (mg)
0.76mg
0.29mg
Zinc (mg)
0.52mg
0.20mg

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