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Oriental Garden Toss |
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Serves: 6 Print this RecipeServing Size 1 cup 1/3 cup thinly sliced green onions Tablespoon reduced-sodium soy sauce 3 tablespoons water 1 1/2 teaspoons roasted sesame oil 1 teaspoon Equal measure or 3 packets EQUAL sweetener or 2 Tbsp EQUAL Spoonful 1/4 teaspoon garlic powder 1/8 teaspoon crushed red pepper flakes 1 package (3 oz) low-fat ramen noodles soup 2 cups fresh peas pods, halved crosswise 1 cup fresh bean sprouts 1 cup sliced fresh mushrooms 1 can (8 3/4 oz) baby corn, drained and halved crosswise 1 red bell pepper, cut into bit-size strips 3 cups shredded chinese cabbage 1/3 cup chopped lightly salted cashew nuts (optional) 1. Combine green onions, soy sauce, water, sesame oil, Equal, garlic powder, and red pepper flakes in screw-top jar; set aside. 2. Break up ramen noodles (discard seasoning packet); combine with pea pods in large bowl. Pour boiling water over mixture to cover. Let stand 1 minute; drain. 3. Combine noodles, pea pods, bean sprouts, mushrooms, baby corn, and bell pepper in large bowl. Shake dressing and add to noodle mixture; toss to coat. Cover and chill 2 to 24 hours. Just before serving, add shredded cabbage; toss to combine. Sprinkle with cashews, if desired. EXCHANGES PYRAMID SERVINGS Starch 1 Vegetable 1 NUTRITION FACTS Calories 109(19 calories from fat) Fat 2 g Saturated Fat 0 g Cholesterol 0 mg Sodium 361 mg Carbohydrate 21 g Dietary Fiber 4 g Sugars 6 g Protein 4 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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