Spicy Noodle Salad
photo by Kim127
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 236.59 ml instant low-fat chinese noodles, broken (I use Rooster Brand Instant Noodles)
- 709.77 ml boiling water
- 473.18 ml green cabbage, finely shredded
- 236.59 ml red cabbage, finely shredded (or green cabbage)
- 4 green onions, thinly sliced
- 1 medium red pepper, finely diced
- 236.59 ml carrot, thinly sliced
- 14.79 ml sesame seeds, toasted
-
Dressing
- 4.92 ml canola oil
- 1.23 ml ginger
- 1 garlic clove, minced
- 118.29 ml water
- 4.92 ml chicken bouillon powder or 4.92 ml vegetable bouillon granules
- 1.23 ml crushed red pepper flakes, dried
- 29.58 ml honey
- 29.58 ml low sodium soy sauce
- 14.79 ml balsamic vinegar
- 9.85 ml cornstarch
directions
- Put noodles into medium bowl; Pour boiling water over noodles; let stand for 5 minutes; drain; rinse with cold water and return to bowl.
- In a large bowl combine cabbage, onions, pepper, carrot and sesame seeds; toss.
- To make the dressing, heat oil in a small skillet or saucepan; saute garlic for 1 minute; add water, ginger, bouillon, chilies, and honey; bring to a boil.
- Stir soy sauce, balsamic vinegar, and cornstarch together in a small cup until smooth; pour into hot bouillon chili mixture; stir until boiling and thickened.
- Remove dressing from heat and cool slightly.
- Add cool noodles to cabbage mixture; pour dressing over salad and toss to coat.
- Makes 7 cups - This salad is excellent 1/2 hour to a day after being made; store in a sealed container in refrigerator.
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RECIPE SUBMITTED BY
Hi!
Thanks for visiting my page! I just graduated with a Bachelor of Science in Human Nutritional Sciences in May 2008 after 5 years of hard work. My hard work paid off as I was accepted to a post graduate dietetic internship which I am currently completing and will be done in June. The internship allows me achieve professional designation as a registered dietitian. This is a very exciting but also a very busy time for me so I have not been contributing to zaar nearly as much as i'd like to.
I have always loved baking and cooking and looking for healthier recipes or ways to make recipes healthier to fit into my lifestyle. I am pesco-vegetarian as I do not want animals to suffer for my consumption.
I also love to be active in individual sports and train year round for triathlon. I am both an active racer and volunteer. The distance I prefer most is the Sprint distance - 750m swim, 20km bike, 5km run. This upcoming race season marks my 16th year of participating in triathlon. I love it just as much, if not more, than I did 16 years ago!! I also have a newfound love for Iyengar yoga.
I have a profound love for animals and the pretty little kitty you see as my icon is my 16 1/2 year old cat Snuggles. Sadly, Snug passed away in March 2006, and is dearly, dearly missed.
Snuggles
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