Marco Polo Salad

1. Prepare noodles as package instructions and toss with other salad ingredients.

2. Mix dressing ingredients and pour over salad and toss till well mixed.

3. Let salad marinate in refer at least 2 hours.

4. Lightly toss the salad a couple of times to redistribute salad dressing during marination.

5. Garnish with reserved whole pea pods.

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Nutrition

Nutrient	Quantity
Total fats	28.7606 g
Protein	41.6371 g
Carbohydrates	22.6113 g
Energy	525.7446 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1404 g
Water	302.1907 g
Aspartic acid	0.7439 g
Calcium, Ca	266.4932 mg
Lutein + zeaxanthin	145.1494 g
Fiber, total dietary	2.5076 g
Carotene, beta	4697.5109 g
Niacin	4.384 mg
Vitamin A, RAE	524.4365 g
Arginine	0.4504 g
Riboflavin	0.4323 mg
Tocopherol, beta	0.0057 mg
Fatty acids, total saturated 20:1	0.0552 g
Glutamic acid	1.5691 g
Sodium, Na	4839.9948 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0835 g
Total lipid (fat)	28.7606 g
Manganese, Mn	1.0574 mg
Fructose	5.0166 g
Proline	0.4545 g
Fatty acids, total saturated 16:0	2.6573 g
Fatty acids, total saturated 8:0	0.0008 g
Sucrose	2.1205 g
Choline, total	134.5549 mg
Sugars, total	12.7621 g
Serine	0.3658 g
Fatty acids, total saturated 18:0	1.3741 g
Fatty acids, total saturated 20:4 undifferentiated	0.0884 g
Vitamin B-6	0.4272 mg
Selenium, Se	29.1257 g
Ash	15.8468 g
Fatty acids, total saturated 18:1 undifferentiated	10.9028 g
Pantothenic acid	0.4316 mg
Phenylalanine	0.34 g
Copper, Cu	0.5308 mg
Betaine	25.5568 mg
Thiamin	0.2724 mg
Retinol	51 g
Methionine	0.0954 g
Iron, Fe	4.3136 mg
Carbohydrate, by difference	22.6113 g
Phosphorus, P	483.1371 mg
Folate, total	49.4928 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0391 g
Lycopene	0.567 g
Alanine	0.3177 g
Cholesterol	85 mg
Valine	0.3301 g
Fatty acids, total saturated 18:2 undifferentiated	11.5682 g
Glycine	0.2842 g
Carotene, alpha	1971.4237 g
Glucose (dextrose)	5.4154 g
Fatty acids, total saturated 14:0	0.0056 g
Zinc, Zn	2.6674 mg
Isoleucine	0.3201 g
Fatty acids, total saturated 12:0	0.0047 g
Fatty acids, total polyunsaturated	11.9398 g
Leucine	0.5231 g
Tocotrienol, alpha	0.0057 mg
Vitamin A, IU	9642.1324 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0204 g
Folate, DFE	49.4928 g
Tryptophan	0.0898 g
Vitamin C, total ascorbic acid	3.9452 mg
Phytosterols	237.08 mg
Starch	0.8108 g
Tyrosine	0.2342 g
Vitamin B-12	1.7 g
Vitamin K (phylloquinone)	11.3655 g
Fatty acids, total saturated	4.1857 g
Histidine	0.1742 g
Fatty acids, total monounsaturated	11.0492 g
Threonine	0.343 g
Folate, food	49.4928 g
Vitamin E (alpha-tocopherol)	1.6362 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0561 g
Magnesium, Mg	116.5139 mg
Lysine	0.3879 g
Potassium, K	1063.3868 mg
Cystine	0.1484 g
Fluoride, F	1.8144 g

Ingredients

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	2 tablespoons	9.6	2.1324	0.09
Carrot	2 ounces	23.2466	5.4318	0.1361
Soy sauce	0.33 cup	45.05	4.1905	0.4845
Balsamic vinegar	0.25 cup	56.1	10.8566	0
sesame oil	2 tablespoons	240.448	0	27.2
Green Onion	3	0	0	0
snow pea	6 ounces	151.3	0	0.85
bean sprout	6 ounces	151.3	0	0.85
marco polo noodle	1 box	151.3	0	0.85
mongolian fire oil	0.5 teaspoon	151.3	0	0.85