Crunchy Asian Noodle Salad
Perfectly Balance Your Plate
Serve with 1 cup cooked, sliced chicken, beef, or shrimp, or cubed tofu, your choice, and 1 cup baby spinach.
2 tbsp butter or oil
1⁄2 tbsp low-sodium soy sauce
1 pkg Ramen noodles (curly Japanese noodles), crumbled
1⁄2 cup slivered almonds
2 tbsp sunflower seeds
4 cups shredded Napa (Chinese) cabbage
1 cup grated carrot
1⁄2 cup thinly sliced green onions
1⁄4 cupSesame Ginger Dressing, prepared
- Melt butter in frying pan over medium high heat. Add soy sauce, crumbled noodles, slivered almonds, sunflower seeds, and sprinkle with seasoning. Stir while cooking for 3 minutes until slightly toasted. Set aside.
- Combine cabbage, carrots, and green onions in a large mixing bowl. Add prepared dressing, toss to coat. Add toasted ingredients, toss again, and serve.
Per serving: Calories 290, Fat 20 g (Saturated 6 g, Trans 0.2 g), Cholesterol 20 mg, Sodium 390 mg, Carbohydrate 25 g (Fibre 5 g, Sugars 4 g), Protein 7 g.