Cellophane Noodle Salad

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* Exported from MasterCook *

 

Cellophane Noodle Salad

 

Recipe By : Diabetes Forecast Magazine, February 2000, page 69

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ounces dried bean thread noodles

(cellophane noodles-these are found in

1 the Asian section of your supermarket)

3 medium carrots -- thinly sliced

1 medium cucumber -- seeded and diced

1 small red bell pepper

cut into thin strips

1/2 cup rice vinegar

1 teaspoon hot chili oil or dark sesame oil

1 tablespoon minced fresh cilantro

1 teaspoon lite soy sauce

1 garlic clove -- minced

 

6 servings/serving size: 1/2 cup Preparation time: 25 minutes Chilling

time: 1 hour

 

By using a chili-infused oil, this salad has a bit of fiery flavor. Chili

oil is available in the oil section of your supermarket. If you cannot

find it, substitute dark sesame oil.

 

Add the noodles to a large pot of boiling water. Cook for 8 minutes and

drain. Rinse the noodles with cold water. Add the noodles to a bowl and

add the carrots, cucumber, and red pepper

 

Whisk together the vinegar, chili oil, cilantro, soy sauce, and

garlic. Add the dressing to the noodles. Cover and refrigerate for 1 hour

before serving.

 

Nutrition Facts: Serving size 1/2 cup, Starch Exchanges 0.5, Vegetable

Exchanges 1.

 

Amount per serving. Calories 138, Calories from Fat 8, Total Fat 1 gram,

Saturated Fat 0 grams, Cholesterol 0 milligrams, Sodium 56 milligrams,

Total Carbohydrate 33 grams, Dietary Fiber 3 grams, Sugars 6 grams, Protein

1 gram

 

 

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