Use any combination of nuts
and seeds. This salad would also be good with sliced bell pepper or shiitake
mushrooms. Serve as an accompaniment to pepper steak or pork chops glazed with
hoisin sauce. Look for the wheat noodles labeled as plain for this salad.
Ingredients
· 2 tablespoons sliced almonds
· 2 tablespoons unsalted sunflower seed kernels
· 1 (8-ounce) package Chinese noodles, crumbled
(such as ka-me)
· 1/3 cup white wine vinegar
· 1/3 cup less-sodium beef broth
· 1/4 cup sugar
· 2 tablespoons canola oil
· 1/4 teaspoon salt
· 1/4 teaspoon freshly ground black pepper
· 1 cup chopped green onions
· 1 (10-ounce) package angel hair slaw
Preparation
Heat a medium nonstick skillet over medium heat. Add almonds, sunflower
seed kernels, and noodles to pan; cook 3 minutes or until lightly toasted,
stirring frequently.
Combine vinegar, broth, sugar, oil, salt, and pepper in a small bowl,
stirring with a whisk.
Combine toasted noodle mixture, green onions, and slaw in a large bowl. Add
vinegar mixture, tossing well to combine. Let stand 5 minutes before serving.
Nutritional Information
Calories
per serving:
|
130
|
Calories
from fat:
|
28%
|
Fat per
serving:
|
4g
|
Saturated
fat per serving:
|
0.3g
|
Monounsaturated
fat per serving:
|
1.9g
|
Polyunsaturated
fat per serving:
|
1.3g
|
Protein
per serving:
|
3g
|
Carbohydrates
per serving:
|
20.9g
|
Fiber per
serving:
|
1.5g
|
Cholesterol
per serving:
|
0.0mg
|
Iron per
serving:
|
0.5mg
|
Sodium per
serving:
|
165mg
|
Calcium
per serving:
|
12mg
|
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