Asian Noodle Salad
Summary
| Yield | |
|---|---|
| Source | wailana |
| Prep time | |
| Cooking time | 30 minutes |
| Total time | 30 minutes |
Description
This is one of my "fast food" recipes—noodles tossed with raw vegetables and a sesame-flavored sauce. The result is a light but satisfying salad that's perfect for a quick lunch.
Ingredients
1⁄2 lb
Uncooked fettuccini or any flat noodles 1⁄2 c
Green onion, finely sliced 1⁄4 c
Brown rice vinegar 1⁄4 c
Apple cider vinegar 3 Tbsp
toasted sesame oil 2 Tbsp
Raw sugar or granulated fructose 3⁄4 tspn
Salt 1⁄8 tspn
Black pepper 2 c
Green cabbage, shredded 1 c
Tomato, cubed 1
Carrot sliversInstructions
- Cook the noodles according to the package directions. Rinse in cold running water and set aside to drain well.
- In a small bowl combine the green onion, vinegars, oil, sugar, salt, and pepper.
- In a large bowl mix the vegetables together. Add the noodles and the vinegar mixture and toss well to combine. Serve immediately or chill until ready to serve.
Notes
Nutritional Information Per Serving:
Calories: 131, Fat 7g (63 cal), Carbohydrate 15g (60 cal), Protein 1.9g (8 cal)
Added information: Saturated Fat 0g, Cholesterol 0mg, Sodium 306mg, Dietary Fiber 1.4g
Printer-friendly version
Send by email
PDF version