PASTA - thai noodle salad

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* Exported from MasterCook *

 

Thai Noodle Salad

 

Recipe By :Healthy Vegetarian, Land O Lakes #45

Serving Size : 8 Preparation Time :0:00

Categories : Illustrated Pasta

 

Amount Measure Ingredient -- Preparation Method

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

NOODLES:

4 ounces Chinese wheat flour noodles

DRESSING:

1/4 cup rice vinegar or vinegar

1 tablespoon creamy peanut butter

2 tablespoons water

1 tablespoon soy sauce

1 tablespoon vegetable oil

1 teaspoon finely chopped fresh garlic

1 teaspoon finely chopped fresh gingerroot

1/8 teaspoon hot pepper sauce

SALAD:

1/3 cup green onions thinly sliced -- diagonally

1 medium carrot -- 1/3-c coarsely shred

1 cup thinly sliced napa cabbage

1 cup thinly sliced red cabbage

1 cup fresh bean sprouts

 

1. Cook noodles according to package directions. Rinse with cold water; drain.

 

2. In medium bowl, with wire whisk, stir together all dressing ingredients until

smooth.

 

3. In large bowl toss together cooked noodles, dressing and all salad

ingredients except bean sprouts until well coated. Cover; refrigerate at least 2

hours.

 

4. Just before serving, stir in bean sprouts. Garnish with chopped dry roasted

peanuts, if desired.

 

PREPARATION TIME: 50 minutes CHILLING TIME: 2 hours

 

Calories 90; Protein 3 g; Carbohydrate 14 g; Fat 3 g; Cholesterol 0 mg; Sodium

410 mg

 

CABBAGE is frequently used in Asian cuisine. When purchasing cabbage, look for

those with crisp,fresh looking leaves that are tightly packed (a good cabbage

should feel heavy for its size). When storing, wrap tightly in plastic food wrap

and keep in the refrigerator for up to one week.

 

Description:

" Spicy peanut dressing is tossed with Chinese noodles in this unique chilled

salad "

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Per Serving (excluding unknown items): 36 Calories; 3g Fat (64.8% calories from

fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 136mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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