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4 Serves
94 Mins
Prepare the noodle dough by mixing wheat starch and water, then wash the dough in a bowl to separate the starch from the gluten.
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IndonesianVitamin K
129 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
191 µg / 400 µgCalcium
109 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
110 mg / 420 mgPhosphorus
275 mg / 1,250 mgPotassium
652 mg / 4,700 mgSodium
220 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
11 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Let the starch water settle, pour off the excess, and pour the remaining slurry into a large flat pan to steam until set.
Remove the noodle sheets, cool them, and use a chefs knife to cut them into thin strips.
Wash the cucumber and lettuce using a colander, then chop them into bite-sized pieces on a cutting board.
Whisk together the oil, vinegar, soy sauce, sesame paste, and minced garlic in a mixing bowl to create the dressing.
Combine the prepared noodles and chopped vegetables in a large bowl, drizzle with the dressing, and toss gently to coat.
13
g37
g9
g
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Thai