SHORTCUT BEEF NOODLE BOWL
Asian-inspired flavor from a combination of sesame dressing and teriyaki sauce. Use beef, chicken, or pork tenderloin.
Provided by 2Chance
Categories Main Dish Recipes Bowls
Time 39m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine until firm to the bite, about 9 minutes. Add broccoli and carrots; cook until linguine is tender, about 2 minutes more. Drain.
- Heat oil in a large nonstick skillet or wok. Add steak slices; cook and stir until browned on all sides, about 4 minutes. Stir in sesame dressing and teriyaki sauce. Cook until sauce is thickened, about 2 minutes.
- Stir linguine, broccoli, and carrots into the sauce. Increase heat to high and cook until noodles are slightly browned, 2 to 3 minutes.
Nutrition Facts : Calories 1055.2 calories, Carbohydrate 101.8 g, Cholesterol 60.3 mg, Fat 56.2 g, Fiber 7.9 g, Protein 40.1 g, SaturatedFat 10.4 g, Sodium 1715.7 mg, Sugar 17 g
UDON-BEEF NOODLE BOWL
Make and share this Udon-Beef Noodle Bowl recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 46m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles per package directions; drain.
- Add garlic, pepper, and broth to a large saucepan; bring to a boil.
- Lower heat, and simmer 10 minutes.
- Combine soy sauce, sake, and honey in a small bowl; stir with a whisk.
- Heat a large nonstick skillet coated with cooking spray over med-high heat.
- Add in mushrooms and carrots, stir/saute 2 minutes.
- Stir in soy sauce mixture; cook 2 minutes stirring constantly.
- Add vegetable mixture to broth mixture; stir in beef.
- Cook 2 minutes or until beef loses its pink color.
- Stir in noodles, green onions, and spinach.
- Serve immediately.
BEEF TERIYAKI NOODLE BOWL
These bowls are fast to assemble and easily customizable. If you have a soy allergy, substitute liquid aminos.
Provided by thedailygourmet
Time 1h10m
Yield 5
Number Of Ingredients 13
Steps:
- Combine garlic and 1/2 teaspoon sugar in a zip-top bag. Mix in 1/4 cup plus 2 tablespoons soy sauce, 1/4 cup plus 2 tablespoons sake, and ginger paste. Reserve 1/4 cup sauce. Add beef in the remaining sauce. Let the meat marinate for 30 minutes.
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
- Transfer the remaining marinade mixture to a saucepan. Add the remaining sugar and 1/4 cup water. Bring to a boil over medium-high heat. Combine remaining water and cornstarch. Remove the saucepan from the heat and stir in the cornstarch mixture. Return the pan to the heat and cook, stirring frequently, until the sauce is thickened. Reduce the heat to the lowest setting and keep the sauce warm.
- Heat avocado oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry for 1 minute. Turn the heat to medium and cook until the meat is cooked through and no longer pink, about 5 more minutes. Pour in the warmed sauce. Mix to combine.
- Assemble bowl with noodles and beef mixture. Serve immediately.
Nutrition Facts : Calories 511.2 calories, Carbohydrate 61.6 g, Cholesterol 105 mg, Fat 14.3 g, Fiber 2.8 g, Protein 28 g, SaturatedFat 3.6 g, Sodium 687.3 mg, Sugar 4.8 g
BEEF AND BROCCOLI NOODLE BOWL
Egg noodles are a good substitution for the pasta.
Provided by bearkat0506
Categories Main Dish Recipes Bowls
Time 42m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until mostly cooked, about 8 minutes. Add broccoli; continue cooking until penne is tender, about 3 minutes more. Drain and keep warm.
- Trim beef and slice into thin bite-size strips.
- Heat oil in a large skillet over medium heat. Add beef, onion, and garlic; cook and stir until onion is tender and beef is browned, about 5 minutes. Remove from heat. Stir in flour, salt, and black pepper.
- Return skillet to the heat. Add beef broth, tomato paste, and Dijon mustard. Cook and stir until thick and bubbly, 5 to 8 minutes. Continue cooking for 1 minute more. Remove from heat.
- Divide penne and broccoli among 4 bowls. Spoon beef mixture on top.
Nutrition Facts : Calories 400.6 calories, Carbohydrate 55.9 g, Cholesterol 39.2 mg, Fat 10.2 g, Fiber 5.4 g, Protein 23.6 g, SaturatedFat 2.8 g, Sodium 683.1 mg, Sugar 7.4 g
ASIAN BEEF NOODLE BOWL (KRAFT)
This one comes from Kraft Food & Family magazine Winter 2008. Try it with boneless skinless chicken breast or pork tenderloin, or a combination of all three.
Provided by 2Bleu
Categories Chicken Breast
Time 30m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta as directed, adding vegetables to the boiling water for the last 2 minutes of the pasta cooking time.
- Meanwhile, Heat oil in a large nonstick skillet. Add meat; cook 4 minutes or until browned on all sides, stirring occasionally.
- Stir in dressing and teriyaki sauce; cook 2 minutes or until sauce is thickened, stirring occasionally.
- Drain pasta mixture; Place in a large serving bowl. Add meat mixture; toss to coat.
Nutrition Facts : Calories 564.8, Fat 24.7, SaturatedFat 7.3, Cholesterol 85, Sodium 433.9, Carbohydrate 51.8, Fiber 3.3, Sugar 5.6, Protein 33.2
SPICY BEEF-NOODLE BOWL
This recipe is from the January '08 BHG magazine. A friend of mine made it first and let me know about it. Tasty and light, but still filling. The peanut sauce adds a bit of spice.
Provided by Chef Liane
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.
- Stir in noodles; reduce heat. Simmer uncovered, 4 minutes, stirring occasionally to separate noodles.
- Add broccoli; return to boiling. Reduce heat. Simmer uncovered for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.
- Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions.
Nutrition Facts : Calories 271.4, Fat 9.4, SaturatedFat 2.4, Cholesterol 85.4, Sodium 76.1, Carbohydrate 17, Fiber 0.7, Sugar 0.2, Protein 28.8
THAI BEEF & BROCCOLI NOODLE BOWL
This easy Thai beef stir-fry with coconut milk, honey and fish sauce served over rice noodles is packed with flavour, and ready in 30 minutes
Provided by Emily Kydd
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Boil a full kettle. Put the noodles in a bowl and pour over the boiled water. Set aside to soak for 10-12 mins.
- Meanwhile, heat half the oil in a wok or large frying pan until very hot. Season the beef, add to the pan and stir-fry for 2-3 mins until browned. Tip into a bowl and set aside. Heat the remaining oil, add the onion and broccoli, and cook for 2-3 mins. Tip in the coriander stalks and garlic, and stir through the green curry paste. Pour over the coconut milk and just over half a can of water. Bring to a simmer, then let it bubble for 3 mins until thickened. Drizzle over the honey, soy and fish sauce (if using), then return the beef and any resting juices to the pan and warm through.
- Drain the noodles and divide between bowls. Ladle over the beef and broccoli, and serve with a bowl of coriander leaves on the side, to scatter over the top.
Nutrition Facts : Calories 706 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.7 milligram of sodium
BEEF I ASPARAGUS NOODLE BOWL W OYSTER SAUCE
Steps:
- 1. Mix the ingredients for the marinade together. Add the steak and let marinate for 30 minutes. Cook the noodles according to package directions and drain.
- 2. Add 1 tbsp oil to a wok or skillet. Add the asparagus and stir fry for 2 minutes then add the steak with the marinade. Cook until steak is at desired doneness.
- 3. Remove the steak and asparagus and set aside. Add the other tbsp of oil to the pan and add the onion, garlic, and ginger. Cook 1 minutes. Add the stock, rice wine and oyster sauce and bring to a boil. Add the steak and asparagus back in the pan. Cook 30 seconds.
- 4. Serve over the noodles and garnish with sesame seeds.
EAST MEETS WEST: SMOKED BEEF SHORT RIB NOODLE BOWL
This recipe started out as an Asian noodle bowl. About the same time, I started smoking some beef short ribs. As the ribs were smoking, I wondered what it would be like if they were combined them together. I had to change a few things, but finally came up with this. Hey, what could go wrong :-) I then drizzled on some of my...
Provided by Andy Anderson !
Categories Beef
Time 30m
Number Of Ingredients 18
Steps:
- 1. PREP/PREPARE
- 2. Smoked beef ribs take about 8 - 10 hours to get yummy. If you are not a smoker, no worries. You can cook them faster in the oven, or you could buy some smoked short ribs. We have BBQ smoke-pit restaurants all over town, and some of them are lip-smackin' good.
- 3. You will need a good size heavy-bottom skillet that is large enough to handle all of the ingredients.
- 4. I am using beef as the protein for this recipe; however, the possibilities are almost endless: • No protein at all • Shrimp • Fish • Pork • Chicken • Whatever
- 5. You could, of course, shred your own cabbage and carrots. If you choose that route, the ratio should be something like 3 cups cabbage and 1 cup carrots.
- 6. Gather your ingredients (mise en place).
- 7. Shred the beef short ribs, or leave it in bite-size chunks
- 8. Add the butter and sesame oil to a good-sized skillet over medium heat.
- 9. When the foaming subsides, toss in the cabbage and carrots, and stir until the veggies are tender, about 4 - 5 minutes.
- 10. Chef's Note: If you are adding other veggies (broccoli, peas, etc.) add them now.
- 11. Throw in the garlic, tamari (or liquid aminos), ginger, turmeric, and a pinch or two of salt and pepper, then stir for about a minute.
- 12. Chef's Note: While all of this is happening, you should be cooking your noodles. My package directions gave me two options: Soaking in hot (boiling) water for 25 - 30 minutes or putting them on the stovetop in a pot of boiling water, for 4 - 6 minutes. I choose the soaking method; although it is longer, I did not have to mess with tending to the noodles in a pot of boiling water, while working on the other bits of the recipe. The goal is to have the noodles ready about the same time as the skillet veggies and beef are finishing up.
- 13. Turn the heat down to low, low, then add the beef, and noodles. Stir to combine, and heat up with the veggies, about 3 - 4 minutes.
- 14. PLATE/PRESENT
- 15. Place into bowls and serve. Enjoy.
- 16. Keep the faith, and keep cooking.
BEEF NOODLE BOWL
From kraft.com. "A quick blend of dressing and teriyaki sauce creates an Asian-inspired flavor."
Provided by iluvmythomas
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 minutes of the pasta cooking time. Drain pasta mixture.
- Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally.
- Toss pasta and meat mixture in large serving bowl.
- Jazz is up: For added crunch, sprinkle with 1/2 cup dry roasted peanuts jusst before serving.
THAI BEEF NOODLE BOWL
Make the evening one to remember with our Thai Beef Noodle Bowl recipe. Plus, our Healthy Living Thai Beef Noodle Bowl is low in calories, fat and sodium!
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 8 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Toss meat with flour; set aside.
- Heat dressing in Dutch oven sprayed with cooking spray on medium heat. Add ginger, garlic and crushed pepper; cook 4 to 5 min. or until ginger and garlic are tender, stirring frequently. Add meat; cook 8 to 10 min. or until evenly browned, stirring occasionally.
- Add beef broth; cook 2 min., stirring constantly to scrape browned bits from bottom of pan. Stir in gravy; cover. Simmer on medium-low heat 2 hours or until meat is tender, stirring occasionally. Add remaining ingredients; mix well.
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 250 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 1 g, Protein 22 g
BEEF 'N BROCCOLI NOODLE BOWL
Our colorful beef noodle bowl includes linguine, sirloin steak, fresh veggies...and can be on the table in 20 minutes. Not bad for a Healthy Living recipe!
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings, about 1-1/2 cups each.
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add meat, broccoli and carrots; cook and stir 4 min. or until meat is evenly browned.
- Add broth, hoisin sauce, dressing and ginger; stir. Cover. Reduce heat to medium-low; simmer 3 min. or until vegetables are crisp-tender, stirring occasionally.
- Drain pasta; return to pan. Add meat mixture; toss lightly.
Nutrition Facts : Calories 480, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
ASIAN-STYLE BEEF NOODLE BOWL SKILLET
Give Asian-Style Beef Noodle Bowl Skillet great flavor with toasted sesame dressing and cabbage. Our beef noodle bowl skillet is great for weeknights.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat 2 Tbsp. dressing in large skillet on medium-high heat. Add meat, carrots and mushrooms; cook and stir 4 min., adding garlic for the last minute.
- Add broth; bring to boil. Move meat and vegetables to edge of skillet. Add pasta to center of skillet; cover. Simmer on medium heat 8 min. or until pasta and vegetables are tender and liquid is absorbed, adding cabbage and stirring to combine all ingredients after 4 min.
- Stir in remaining dressing. Top with onions and nuts.
Nutrition Facts : Calories 300, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g
BEEF NOODLE BOWL
Steps:
- Cooking Directions Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 min. of the pasta cooking time. Drain pasta mixture. Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally. Toss pasta and meat mixtures in large serving bowl. Yield: 4 servings 3. Still Hungry? Who says pasta has to be Italian? This amazing tasty pasta dish gets its Asian-inspired flavor from the perfect combination of dressing and teriyaki sauce. Notes: Flavor Boost For added crunch, sprinkle with 1/2 cup PLANTERS Dry Roasted Peanuts just before serving. Flavor Boost Substitute 1 Tbsp. freshly grated gingerroot for the ground ginger. More Recipes Like This Orange-Scented Beef Stir-Fry Beef and Vegetable Stir-Fry Easy Beef Stew More From Kraftfoods.com Browse Recipes Kraft Food and Family
VIETNAMESE LEMONGRASS BEEF NOODLE BOWL
Amazing noodle bowl. By marinating the meat and threating the mushrooms gives such a depth of flavor to this dish.
Provided by barbara lentz
Categories Beef
Time 5m
Number Of Ingredients 30
Steps:
- 1. For the beef Mix the marinade ingredients together and add the beef. Place in fridge and let marinate overnight.
- 2. For the mushrooms Heat the oil in a wok or saute pan. Add the Shiitake mushroom and cook until browned. Add the garlic and ginger and cook another 30 seconds. Add 1/4 cup water the soy sauce, and the sugar. let simmer 5 minutes.
- 3. Add 1/2 water to a saucepan. Add the lime juice, fish sauce and rock sugar. Cook until sugar has melted. Remove from heat and let cool. Stir in the garlic and chilis. Set aside in fridge
- 4. For the dish. Add oil to a wok or skillet. add the shallots and cook until browned. Add the beef with half the marinade discarding the rest Stir in the car stir fry 1 minutes. Add the mushrooms, carrots, bok choy and green onions. Cook 1 minutes.
- 5. Add the noodles Stir well. Add half of the dipping sauce. Remove from heat. Place into bowls. top with bean sprouts, basil, and peanuts. Serve with lime wedges to squeeze over just before eating.
EAST MEETS WEST THAI CARAMEL BEEF NOODLE BOWL
I call this my East meets West fusion sauce because it has American and Asian flavors fused together with an butter technique that leaves the sauce glossy and shiny. This has serious flavors and textures. It's sweet, salty, sour, & savory. I could eat it everyday.
Provided by barbara lentz
Categories Beef
Time 30m
Number Of Ingredients 21
Steps:
- 1. For the steak Mix the egg whites, cornstarch and salt together. Cut the steak across the grain into 1 inch sliced. Place in the egg white mixture use your hand and cover the steak well. Set aside.
- 2. Cook the noodles according to package directions and drain.
- 3. Mix all the ingredients for the sauce except the butter. Add to saucepan and bring to a boil. Reduce to a simmer to let it reduce and become syrupy coating the back of the spoon. Whisk the butter in one pat at a time until each one melts. Simmer about 5 more minutes.
- 4. In a skillet add the oil. Get the oil hot and add the steak strips cooking about 1 minute one each side. Remove from the pan and set aside.
- 5. Add the shallots to the oil. Cook 1 minute. Add the bok choy and cook 1 minute. Add the bean sprouts. Add the steak back to the pan. Pour the sauce over the steak and veggies. Cook 1 minute. Stir in the Thai basil. Serve over the noodles garnished with the cilantro chives and peanuts Squeeze a lime wedge over top.
SPICY BEEF-NOODLE BOWL
Steps:
- 1. In Dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling. 2. Stir in noodles; reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally to separate noodles. Add broccoli; return to boiling. Reduce heat. Simmer, uncovered, for 3 to 4 minutes more or just until noodles are tender, stirring occasionally. 3. Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions.
THAI ROASTED BEEF NOODLE BOWL
This is my take on a classic Thai noodle bowl. I have reduced some of the more caloric elements and added more vegetables for my taste. I have included steps to pre-cooking the beef so that it gets a very flavorful stock and tender meat. If this step will take too long for you, you can use a marinated beef instead.
Provided by David Hawkins
Categories Meat
Time 2h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 17
Steps:
- Seperate the green sections from the white sections of the green onions (scallions).
- Prepare the aromatics by dicing the scallion whites, and finely slice garlic cloves, and grind the peppercorns in a pestle.
- Slice the green onion ends into rings and reserve for final garnish.
- Salt and pepper the beef all around.
- Preheat grill with 2 burners on direct heat, one burner no fire. Heat the Dutch oven over one of the active high heat burners and put oil in until it is shimmering.
- Place the beef over the second direct heat burner or sear module and sear on all sides while dutch oven is heating up.
- Add and saute the peppercorns, scallion whites, and garlic in oil for about 1 minute, and then move the dutch oven to the non direct heat area of the grill.
- Add the beef to the Dutch Oven with about 1 inch of beef stock in the bottom of the pot. Let grill temperature reduce down to about 275 or 300 degrees by bringing grill burners down to about medium or medium high.
- Add beef broth to the dutch oven, along with the coriander, and soy sauce. Bring to a boil, then simmer for 2 hours. Add water or beef broth 1 cup at a time about every 15 minutes to ensure you still have about 16 oz of stock when simmering is complete.
- When simmer time is about 20 minutes from complete, julienne the carrots, cucumber, and slice the jalapeno into rings, quarter the limes.
- Roughly chop the cilantro and basil.
- In the last 10 minutes of cooking, remove the beef and let it stand on a glass dish for 10 minutes.
- Slice beef into 1/4 inch thick slices and add back to the dutch oven, along with any juices that came out of the meat onto your cutting board.
- Prepare the rice noodles according to the package directions. Typically this is done by adding the noodles to hot water and let soak for about 3 minutes.
- Add the 2 oz servings of noodles to each bowl.
- Arrange all the vegetables in the bowl keeping each vegetable type separate for the typical Thai presentation style, laying on top of the noodles.
- Add a few slices of the beef to each bowl.
- Using a ladle, pour stock over the entire mixture in each bowl, just so that all the noodles are covered, and about half the depth of the vegetables laying on top.
- Top with the remaining green onions, and garnish with the limes.
- Serve while the broth is still steaming and enjoy!
Nutrition Facts : Calories 531.1, Fat 5.4, SaturatedFat 0.7, Sodium 1089.1, Carbohydrate 102.9, Fiber 15, Sugar 6.4, Protein 21.4
HEALTHY SRIRACHA-LIME RICE-NOODLE SALAD BOWL WITH BEEF
This filling healthy salad bowl is fast and fun to make, with fresh flavors your whole family will enjoy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- In large bowl, beat Dressing ingredients with whisk. Add carrots, onion and cucumber; toss to thoroughly coat vegetables. Cover; set aside.
- In large bowl, place noodles. Pour enough boiling water over noodles to cover; stir to break apart noodles. Let stand 5 to 7 minutes, stirring noodles occasionally with tongs until tender. Divide noodles among 4 serving bowls.
- Set oven control to broil. Line broiler pan or cookie sheet with foil; spray with cooking spray. Rub steak with vegetable oil, then Chinese five-spice powder. Place on pan. Broil with top 6 inches from heat 5 to 6 minutes on each side, until cooked to desired doneness (140°F for medium). Transfer steak to cutting board, cover with foil; let rest 5 minutes.
- Using tongs or slotted spoon, divide vegetables among 4 bowls with noodles. Toss salad greens in remaining dressing, and transfer to bowls with noodles and vegetables.
- Thinly slice beef diagonally against the grain, then cut into bite-size pieces and place on top of salad. Serve immediately.
Nutrition Facts : Calories 380, Carbohydrate 58 g, Cholesterol 40 mg, Fat 1, Fiber 5 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 9 g, TransFat 0 g
BEEF NOODLE BOWL
Have a bowl of deliciousness at dinnertime tonight with our Beef Noodle Bowl recipe! Enjoy our Healthy Living noodle bowl with veggies in just 30 minutes.
Provided by My Food and Family
Categories Special Diets
Time 30m
Yield Makes 4 servings, 2 cups each.
Number Of Ingredients 7
Steps:
- Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.
- Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.
- Drain pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.
Nutrition Facts : Calories 470, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 32 g
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