Szechuan Noodle Salad |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 (1-cup) | 30 minutes | N/A | 420 | 190 | 21g | 340mg | 31g | 26g | 60mg |
| INGREDIENTS: | ||
| 4 oz uncooked oriental noodles or spaghetti, broken into 3-inch pieces | 3 tablespoons oil | 3 tablespoons honey |
| 1 tablespoon oriental sesame oil | 1 tablespoon rice vinegar | 1-1/2 teaspoons grated gingerroot |
| 1 tespoon crushed red pepper flakes | 3 cups shredded cooked chicken | 1 cup finely shredded red cabbage |
| 4 green onions, thinly sliced | 2 carrots, shredded | 1 red bell pepper, chopped |
| 1/2 cup dry-roasted peanuts | ||
| 1 | Cook noodles to desired doneness as directed on package. |
| 2 | Meanwhile, in small bowl, combine oil, honey, sesame oil, vinegar, soy sauce, gingerroot and red pepper flakes; blend well. |
| 3 | Drain noodles; rinse with cold water to cool. In large bowl, combine cooked noodles, chicken, cabbage, onions, carrots and bell pepper. Pour dressing over salad; toss to mix. Spirnkle with peanuts. |