Chinese Rice Salad

1. Cook rice; chill.

2. Add next 4 ingredients.

3. Put dressing in a jar and shake well.

4. Just before serving, add dressing a few spoonfuls at a time until salad appears moist enough.

5. Add noodles and toss.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	75.3571 g
Protein	27.1565 g
Carbohydrates	538.5814 g
Energy	2952.2847 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9042 g
Water	234.9973 g
Aspartic acid	1.7449 g
Calcium, Ca	185.5393 mg
Lutein + zeaxanthin	1027.0833 g
Fiber, total dietary	15.7167 g
Fatty acids, total trans-polyenoic 13:0	0.0008 g
Carotene, beta	989.4325 g
Niacin	19.8125 mg
Vitamin A, RAE	505.68 g
Fatty acids, total trans-polyenoic	0.0018 g
Arginine	1.2792 g
Riboflavin	0.802 mg
Tocopherol, beta	0.074 mg
Fatty acids, total polyunsaturated 15:0	0.0037 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0618 g
Fatty acids, total saturated 20:1	0.0492 g
Glutamic acid	3.5761 g
Sodium, Na	1453.8817 mg
Fatty acids, total saturated 16:1 undifferentiated	1.2549 g
Total lipid (fat)	75.3571 g
Manganese, Mn	5.9934 mg
Fructose	0.471 g
Proline	0.7943 g
Fatty acids, total saturated 16:0	16.6163 g
Fatty acids, total saturated 8:0	0.5737 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.789 g
Sucrose	301.8537 g
Choline, total	85.2818 mg
Sugars, total	313.7411 g
Serine	0.9147 g
Fatty acids, total saturated 10:0	1.3104 g
Fatty acids, total saturated 18:0	6.5104 g
Vitamin B-6	1.2504 mg
Selenium, Se	82.5855 g
Ash	7.2553 g
Tocotrienol, delta	0.111 mg
Fatty acids, total saturated 18:1 undifferentiated	25.1519 g
Pantothenic acid	3.5807 mg
Phenylalanine	0.8799 g
Copper, Cu	0.9189 mg
Betaine	0.389 mg
Thiamin	1.8375 mg
Retinol	422.3 g
Methionine	0.3525 g
Iron, Fe	11.8713 mg
Carbohydrate, by difference	538.5814 g
Phosphorus, P	852.2348 mg
Folate, total	242.2767 g
Tocopherol, gamma	0.363 mg
Fatty acids, total saturated 4:0	1.6534 g
Fatty acids, total saturated 22:1 undifferentiated	0.0001 g
Alanine	0.9472 g
Cholesterol	131.2 mg
Valine	1.1741 g
Fatty acids, total saturated 18:2 undifferentiated	7.1687 g
Glycine	0.8262 g
Carotene, alpha	43.12 g
Glucose (dextrose)	0.4452 g
Fatty acids, total saturated 14:0	5.2191 g
Zinc, Zn	6.1659 mg
Isoleucine	0.8156 g
Fatty acids, total saturated 12:0	1.4455 g
Fatty acids, total polyunsaturated	8.0727 g
Tocotrienol, gamma	2.479 mg
Leucine	1.4938 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0018 g
Tocotrienol, alpha	0.8241 mg
Vitamin A, IU	3092.3225 IU
Folate, DFE	309.93 g
Tryptophan	0.2256 g
Vitamin C, total ascorbic acid	62.109 mg
Phytosterols	6.66 mg
Folic acid	96.32 g
Fatty acids, total polyunsaturated 16:1 c	0.0074 g
Galactose	0.4869 g
Fatty acids, total polyunsaturated 18:1 c	2.0095 g
Fatty acids, total saturated 20:0	0.0278 g
Tocotrienol, beta	0.1665 mg
Fatty acids, total saturated 6:0	0.9793 g
Starch	134.1435 g
Tyrosine	0.6686 g
Vitamin B-12	0.0051 g
Vitamin K (phylloquinone)	62.2138 g
Fatty acids, total saturated	35.5043 g
Histidine	0.4095 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0001 g
Fatty acids, total monounsaturated	27.2137 g
Threonine	0.6658 g
Folate, food	145.9567 g
Fatty acids, total polyunsaturated 24:0	0.0314 g
Vitamin E (alpha-tocopherol)	6.1003 mg
Fatty acids, total trans	0.9191 g
Magnesium, Mg	323.3567 mg
Lysine	0.8042 g
Potassium, K	1196.5865 mg
Cystine	0.2165 g
Fluoride, F	4.04 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1.5 1/2	1208.97	302.394	0
Salt	0.5 teaspoon	0	0	0
Rice	1 cup	678.95	141.0625	5.92
Oil	0.25 cup	448.95	0	50.9835
Curry powder	0.5 teaspoon	3.25	0.5583	0.1401
Vinegar	2 tablespoons	6.258	0.2771	0
Celery	1 cup	16.16	2.9997	0.1717
Soya Sauce	1.5 1/2	0	0	0
shrimp	1 cup	0	0	0
spanish onion	0.5	0	0	0
celery seed	0.5 teaspoon	3.92	0.4135	0.2527
pea	1 cup	41.16	7.399	0.196
chow mein noodle	4 ounces	544.6667	83.4773	17.6931