Noodle Salad Makes 12 servings (serving size: about 3/4 cup) Prep Time: 10 minutes Total Time: 20 minutes Ease of Preparation: Easy
Ingredients 2 tablespoons sliced almonds 2 tablespoons unsalted sunflower seed kernels 1 (8-ounce) package noodles, crumbled (such as ka-me or ramen) 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 (presliced coleslaw) Preparation 1. 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.
2. Combine vinegar, broth, sugar, oil, salt, and pepper in a small bowl, stirring with a whisk.
3. 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 Notes: per serving: calories 130; 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
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