Low-Sugar Whelk Soy Noodle Salad

Name: Low-Sugar Whelk Soy Noodle Salad
Yield: 811 g
Ingredients: lettuce 50 serving; canned whelk 100 g; thin soy noodles 150 g; fresh carrot 100 piece (1/2 each); onion 35 half piece (1/2 each); fresh cucumber 300 each; sesame oil 8 g; soy sauce 10 ml; apple vinegar 8 ml; squeezed lemon juice 8 ml; liquid allulose 8 ml; Korean chili pepper flakes 17 g; Low-sugar gochujang stir-fry paste 17 g

Difficulty NORMAL 402 kcal

#low sugar #low carb #low calorie #diet

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Ingredients

Main ingredients

lettuce 0.5 serving
canned whelk 100 g
thin soy noodles 150 g
fresh carrot 1 piece (1/2 each)
onion 0.5 half piece (1/2 each)
fresh cucumber 1 each

Seasonings/Sauce

sesame oil 8 g
soy sauce 10 ml
apple vinegar 8 ml
squeezed lemon juice 8 ml
liquid allulose 8 ml
Korean chili pepper flakes 17 g
Low-sugar gochujang stir-fry paste 17 g

Nutrition summary

Carbohydrates 62.6 g 53%

Protein 26.34 g 22%

Fat 12.55 g 24%

Serving size 811g

Cooking steps

1

Mix all the sauce ingredients together.
2

Julienne the cucumber and carrot, and thinly slice the onion.
3

Cut the lettuce into bite-sized pieces, drain the whelk, and chop it into small pieces.
4

Squeeze excess water from the soy noodles.
5

Add the sauce to all the ingredients and mix well.

Low-Sugar Whelk Soy Noodle Salad

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