Nani Udon Salad

Name: Nani Udon Salad
Total time: 10 min
Yield: 935 g
Ingredients: Frozen Shrimp 100 portions(3-4 shrimp); Stevia Cherry Tomatoes 80 g; Fried Garlic Flakes 15 g; Yellow Bell Pepper 40 pcs; Red Bell Pepper 40 pcs; Onion 70 portion(1/2 onion); Vegetable Mix (for salad) 100 g; Sanuki Udon Noodles 230 g; Soy Sauce 30 portion; Liquid Allulose 80 spoon; Sesame Oil 20 spoon; Oyster Sauce 30 portion(2 spoons); Lemon Juice 15 g; Wasabi 10 portion; Canola Oil 30 g; Apple Vinegar 30 g; Minced Garlic 15 teaspoon

Avocado optional

Cook 10 min Difficulty EASY 1,073 kcal

#Low Sugar #High Protein #Low Calorie

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Ingredients

Main ingredients

Frozen Shrimp 1 portions(3-4 shrimp)
Stevia Cherry Tomatoes 80 g
Fried Garlic Flakes 15 g
Yellow Bell Pepper 0.5 pcs
Red Bell Pepper 0.5 pcs
Onion 1 portion(1/2 onion)
Vegetable Mix (for salad) 100 g
Sanuki Udon Noodles 230 g

Seasonings/Sauce

Soy Sauce 30 portion
Liquid Allulose 80 spoon
Sesame Oil 20 spoon
Oyster Sauce 30 portion(2 spoons)
Lemon Juice 15 g
Wasabi 10 portion
Canola Oil 30 g
Apple Vinegar 30 g
Minced Garlic 15 teaspoon

Nutrition summary

Carbohydrates 152.35 g 46%

Protein 35.3 g 11%

Fat 62.92 g 43%

Serving size 935g

Cooking steps

1

Boil udon noodles in boiling water, then rinse in cold water.
2

Cook chicken breast and shred into bite-sized pieces.
3

Slice lettuce, cucumber, cherry tomatoes, and other vegetables into bite-sized pieces.
4

In a bowl, combine udon noodles, chicken breast, and vegetables, and mix well.
5

Finish by adding low-sugar dressing.

Nani Udon Salad

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