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    You are in: Home / Chinese / Orchid's Tangy Cool Noodles Recipe
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    Orchid's Tangy Cool Noodles

    Average Rating:

     3 Total Reviews

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    • on May 01, 2009

      I was the wok chef at Barbara's restaurant in San Francisco and this dish was the staff's favorite,hands down. To make it more of a compleste meal I add shredded chicken, julienne carrots, and peanuts. There are a lot of possible combinations, just don't over do it-it's about the noodles!

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    • on February 19, 2008

      I used rice noodles for this and the full amount of chile oil- next time I will use a little more since we like things extra spicy. This is a great cold noodle salad to keep in the fridge for family members to snack on. I was a little worried that there was too much liquid but the noodles soaked it all up as they sat. A definite repeat in my house!

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    • on February 06, 2008

      These were very easy to throw together and tasty too. I cut back on the chili oil so it only had a hint of spice for the kiddos (I made 3 servings and used maybe 1/2 tsp chili oil or a little more). Left the noodles on the counter for a few hours for the flavors to blend and served them at room temp. Perfect for a day when I'm home in the afternoon, then driving carpools, but need dinner ready and waiting when we get home. thanks lazyme!

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    Nutritional Facts for Orchid's Tangy Cool Noodles

    Serving Size: 1 (126 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 590.3
     
    Calories from Fat 337
    57%
    Total Fat 37.4 g
    57%
    Saturated Fat 5.3 g
    26%
    Cholesterol 0.0 mg
    0%
    Sodium 1800.4 mg
    75%
    Total Carbohydrate 58.1 g
    19%
    Dietary Fiber 3.6 g
    14%
    Sugars 5.5 g
    22%
    Protein 8.9 g
    17%

    The following items or measurements are not included:

    hot chili oil

    Detailed Nutrition Values About Nutrition Info
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