Crunchy Asian Noodle Salad

15 min

4 servings

Ingredients

  • 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
  • 2 tsp Asian Stir-Fry Seasoning
  • 4 cups shredded Napa (Chinese) cabbage
  • 1 cup grated carrot
  • 1⁄2 cup thinly sliced green onions
  • 1⁄4 cup Sesame Ginger Dressing, prepared
  • 2 tbsp Sesame Ginger Dressing Mix
  • 3 tbsp low sodium soy sauce or gluten free soy sauce
  • 1⁄3 cup oil
  • 1⁄2 cup rice vinegar

Preparation

  1. 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.
  2. Combine cabbage, carrots, and green onions in a large mixing bowl. Add prepared dressing, toss to coat. Add toasted ingredients, toss again, and serve.

Nutritional Information

Per serving: Calories 290, Fat 20 g (Saturated 6 g, 0.2 0 g), Cholesterol 20 mg, Sodium 390 mg, Carbohydrate 25 g (Fiber 5 g, Sugars 4 g), Protein 7 g.

Perfectly Balance Your Plate

Serve with 1 cup cooked, sliced chicken, beef, or shrimp, or cubed tofu, your choice, and 1 cup baby spinach.