Directions:
- When you cook the spaghetti, break it into thirds or fourths upon dropping it in the boiling water.
- Mix cooked and cooled spaghetti and vegetables in a large bowl.
- Set aside.
- In a small bowl mix the vegetable oil, rice vinegar, soy sauce, sugar, pepper (or flakes), ginger root and garlic.
- Whisk to combine.
- Add dressing to pasta and vegetables.
- Stir well to combine.
- Chill in the refrigerator for at least an hour to combine flavors.
- Garnish with chopped peanuts or cashews and cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.15 Kcal (1265 kJ) | ||
| Calories from fat | 202.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.49g | 35% | |
|---|---|---|---|
| Cholesterol | 8.48mg | 3% | |
| Sodium | 621.67mg | 26% | |
| Potassium | 308.65mg | 7% | |
| Total Carbs | 19.81g | 7% | |
| Sugars | 3.27g | 13% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 7.33g | 15% | |
| Vitamin C | 35.5mg | 59% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 11.2mg | 62% | |
| Calcium | 23.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 175.06 Kcal (733 kJ) | ||
| Calories from fat | 117.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.03g | 35% | |
|---|---|---|---|
| Cholesterol | 4.91mg | 3% | |
| Sodium | 360.18mg | 26% | |
| Potassium | 178.82mg | 7% | |
| Total Carbs | 11.47g | 7% | |
| Sugars | 1.89g | 13% | |
| Dietary Fiber | 1.16g | 8% | |
| Protein | 4.25g | 15% | |
| Vitamin C | 20.6mg | 59% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 6.5mg | 62% | |
| Calcium | 13.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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