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Picture of Wheat Gluten and Cold Noodles, Sichuan-Style Recipe
asian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2331 kcal 117 %
  • Fat 29 g 44 %
  • Saturated 3 g 17 %
  • Carbs 367 g 122 %
  • Fiber 20 g 82 %
  • Protein 148 g 297 %
  • Cholesterol 0 mg 0 %
  • Sodium 866 mg 36 %
  • Calcium 435 mg 44 %
  • Magnesium 324 mg 77 %
  • Potassium 1398 mg 30 %
  • Iron 16 mg 88 %
  • Zinc 9 mg 78 %
  • Phosphorus 1255 mg 179 %
  • Vitamin A 39 µg 4 %
  • Vitamin C 7 mg 8 %
  • Thiamin (B1) 1 mg 43 %
  • Riboflavin (B2) 0 mg 28 %
  • Niacin (B3) 9 mg 54 %
  • Vitamin B6 1 mg 61 %
  • Folate equivalent (total) 112 µg 28 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 3 mg 22 %
  • Vitamin K 80 µg 67 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Wheat Gluten and Cold Noodles, Sichuan-Style Recipe

Ingredients

  • 1 (4-ounce) block of wheat gluten
  • 2 (8-ounce) packages shirataki noodles or 1 (8-ounce) package dried wheat pasta or noodles
  • 3 dried red chilies, about 1 inch long each
  • 1 clove
  • 2 petals of a star anise
  • 1 teaspoon sichuan peppercorns
  • A few gratings of cinnamon stick
  • 1 tablespoon sesame paste
  • 1 teaspoon spicy bean paste
  • 1 tablespoon chili oil
  • 1/4 teaspoon salt
  • 1 tablespoon water
  • 1 tablespoon roughly chopped cilantro
  • 2 finely sliced green onions

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