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Ethnic Cuisines

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Thai-Style Peanut & Noodle Salad

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Nutrition Facts

Serving Size: 6.9 oz (195 g )
Amounts Per Serving
Calories 230
Calories from Fat 120
% Daily Value*
Total Fat 13g 20%
Saturated Fat 1.5g 8%
Trans Fat 0g  
Cholesterol 20mg 7%
Sodium 140mg 6%
Potassium 330mg 10%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 8%
Sugars 4g  
Protein 5g  
Vitamin A 4% Vitamin C 45%
Calcium 8% Iron 10 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 33 Servings
Serving Size: 6.9 oz


Amount Ingredients
5 lbs. Chinese or Lo Mein Noodles, Cooked, Chilled
3 lbs. Chinese/Napa Cabbage, Medium Diced
1 lb. Spinach, Chopped
2 lbs. Tomatoes, Medium Diced
8 oz. Green Onions, Cut on Bias
1 lb. Mushrooms, Sliced
1 1/2 cups Vegetable Oil
1 cup Custom Culinary® Gold Label Thai-Style Roasted Peanut Sauce
1/2 cup Rice Wine Vinegar
1/2 cup Water

Recommended Product: 9676 Gold Label Thai-Style Roasted Peanut Sauce


  1. In a mixing bowl, combine cooked, chilled noodles, cabbage, spinach, tomatoes, green onions, and mushrooms.
  2. Blend all ingredients.
  3. In a separate mixing bowl, blend vegetable oil, Gold Label Thai-Style Roasted Peanut Sauce, vinegar, and water.
  4. Toss dressing into salad mixture and coat all ingredients evenly. Chill.

Chef's Tips

Add your choice of any Asian style vegetables. Marinate meats or seafood, cook, chill and serve 2-3 oz. per portion of salad.

Recipe By


Local seafood, rice and produce abound in Lowcountry cuisine, the signature fare of the coastal regions of South Carolina and Georgia. The estuaries are rich in marine life, making fresh shrimp, crabs and oysters the stars of many Lowcountry dishes. Frogmore Stew, for example, is a traditional Lowcountry seafood boil with shrimp, corn on the cob, sausage, red potatoes and ham. Benne (sesame seed) Oyster Soup, She-Crab Soup and Gumbo are also ubiquitous. The region’s most important crop, long-grain rice, serves as the foundation for such iconic dishes as Hoppin’ John, Pilau/Chicken Bog and Charleston Red Rice. Condiments play an essential role in Lowcountry fare, with pickled vegetables, relishes and chutneys served alongside meat and seafood. Okra, pears, peaches, figs, tomatoes and Jerusalem artichokes can be found not only in these condiments, but in stews and other one-pot meals common to the region. With influence from Africa, France, England and the Caribbean, Lowcountry cuisine brings a unique melting pot of flavors and techniques to the Southern table. 

Southern cuisine is diverse in style, ingredients and techniques—so consider a range of traditional dishes as inspiration for your newest “comfort food” menu items. Here are some ideas to get you started.

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From rich stew and soup bases to distinctive condiments, our products help you bring the mouthwatering flavors of the Lowcountry to the menu with ease.




  • Fiery Red Eye Gravy
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  • Creole-Style Rice Seasoning
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*Products are customized; please contact your Custom Culinary® representative for more information. 


If you haven’t already, be sure to download our latest white paper: “6 Steps for Insight-Driven Menu Innovation". Download here. Learn how to set up a profitable made-to-order noodle bar in your operation with our “Raising the Bar” guide. Download the PDF here.


Read about the culinary history of jambalaya from Mike Speranza, CEC, and learn how to adapt this classic dish to your menu. View blog post >>



FlavorIQ® from Custom Culinary® is a revolutionary approach to product development. Our four-step process delivers fast, intelligent menu innovations to meet your needs. Click here to learn more about Custom Culinary® and FlavorIQ®.

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