Thai Noodle Salad

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Thai Noodle Salad

 

8 oz. Asian rice noodles

1 tsp. peanut oil

2 cloves garlic, minced

1 medium onion, thinly sliced

1/4 cup vegetable broth

1/4 cup green onions, sliced (white and green parts)

1-1/2 cups bean sprouts, rinsed well and drained

1/3 cup natural peanut butter

1/4 cup light coconut milk

8 cups mixed salad greens

1/4 cup fresh cilantro, chopped

2 limes, juiced

2 TB chopped peanuts

 

1. Prepare noodles according to package directions.

 

2. Heat peanut oil in a large nonstick skillet over medium high heat. Add

garlic and sauté

about 30 seconds. Add onions and broth and cook until onions are tender,

about 5 minutes.

Drain noodles and add to onion mixture.

 

3. Add scallions and bean sprouts to noodles and toss gently until well

combined.

 

4. Mix together peanut butter and coconut milk; add to noodle mix and toss to

coat.

 

5. Place 2 cups (2 baseballs) of mixed greens on each plate.

 

6. Before serving noodles, divide into four equal portions (1 baseball) and

refrigerate extra.

Top each bed of mixed greens with the noodles and garnish with cilantro, lime

juice, and

peanuts.

 

Nutrition Information:

Per serving = Per serving: Calories 430, fat 16 g, saturated fat 3.5 g,

cholesterol 0 mg,

sodium 250 mg, carbohydrates 64 g, fiber 6 g, protein 11 g, calcium 150 mg.