Asian Pasta Salad (Cooking Light)

TamTastic

Asian Pasta Salad


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.


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

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.


Yield: 12 servings (serving size: about 3/4 cup)

CALORIES 130 (28% from fat); FAT 4g (sat 0.3g,mono 1.9g,poly 1.3g); IRON 0.5mg; CHOLESTEROL 0.0mg; CALCIUM 12mg; CARBOHYDRATE 20.9g; SODIUM 165mg; PROTEIN 3g; FIBER 1.5g

Cooking Light, MARCH 2006

TamTastic

Asian Pasta Salad


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.


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

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.


Yield: 12 servings (serving size: about 3/4 cup)

CALORIES 130 (28% from fat); FAT 4g (sat 0.3g,mono 1.9g,poly 1.3g); IRON 0.5mg; CHOLESTEROL 0.0mg; CALCIUM 12mg; CARBOHYDRATE 20.9g; SODIUM 165mg; PROTEIN 3g; FIBER 1.5g

Cooking Light, MARCH 2006

jdelisle

Mmm that looks awesome. Will be making that sometime soon!

Thanks for posting! :flowerforyou: