pasta: chinese noodle salad

[Guest guest]

it's getting harder for me to find baked veg ramen that doesn't require me to

take out a loan! (stomp!)

 

 

 

* Exported from MasterCook *

 

Chinese Noodle Salad (Raymond)

 

Recipe By :Jennifer Raymond

Serving Size : 8 Preparation Time :0:00

Categories : New Import Salads

 

Amount Measure Ingredient -- Preparation Method

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

8 cups finely shredded green cabbage

2 cups finely shredded red cabbage

1/2 cup slivered almonds

3 green onions -- thinly sliced (3-4)

1 package vegetarian ramen (see tips)

2 teaspoons toasted sesame oil

1/3 cup seasoned rice vinegar

2 tablespoons sugar or other sweetener

1/2 teaspoon black pepper

fresh cilantro

 

1. Mix the two colors of cabbage together in a large salad bowl.

 

2. Toast the almonds and sesame seeds in an oven-proof dish in a 350F oven (or

toaster oven) for 8 to 10 minutes, until lightly browned and fragrant. Add to

the shredded cabbage, along with the green onions.

 

3. Break the uncooked ramen noodles into pieces (the easiest way to do this is

to place them in a plastic bag and hit them with a rolling pin or similar heavy

object). Add them to the salad.

 

4. Empty the packet of ramen seasoning mix into a small bowl, then stir in the

sesame oil, seasoned rice vinegar, sugar and pepper. Mix thoroughly, them pour

over the salad. Toss to mix, then let stand 30 minutes to allow the noodles to

soften. Garnish with fresh cilantro just before serving, if desired.

 

TIP - Select a brand of ramen soup that is made with baked noodles. Some brands

are fried, which adds a lot of unnecessary fat.

 

TIP - Ramen soup is available in a variety of flavors, any of which work well in

this salad. Be sure to select a variety without meat or other animal products.

 

TIP - Toasted sesame oil can be used in very small amounts to add lots of flavor

to recipes.

 

Nutrition info per serving:

101 calories

2 g protein

13 g carbohydrate;

4 g fat

279 mg sodium

Servings: 8

Contributed by J. Raymond

 

Source:

" http://www.newcenturynutrition.com/public_html/nutrition/index.shtml "

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

 

Per Serving (excluding unknown items): 127 Calories; 6g Fat (41.2% calories from

fat); 4g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 140mg

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

Carbohydrates.

 

NOTES : This is everybody's favorite salad! It is flavorful, crunchy, and

colorful, especially if you use the red cabbage. Although it keeps well, there

is usually none left over.

 

 

Nutr. Assoc. : 4920 4920 0 0 58491 0 0 1440 0 0