- 8
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Ingredients
- Dressing:
- 4 oz Chinese wheat flour noodles
- 1/4 C. rice vinegar or vinegar
- 1 T. creamy peanut butter
- 2 T. water
- 1 T. soy sauce
- 1 T. vegetable oil
- 1 t. finely chopped fresh garlic
- 1 t. finely chopped gingerroot or 1/4 t. groung ginger
- 1/8 t. hot pepper sauce
- Salad:
- 1/3 C. green onions, thinly sliced diagonally
- 1/2 C. (1 medium) carrot, coarsely shredded
- 1 C. thinly sliced napa cabbage
- 1 C. thinly sliced red cabbage
- 1 C. fresh bean sprouts
- dry roasted peanuts, chopped for garnish
Preparation
Step 1
Cook noodles according to package. Rinse with cold water; drain.
In medium bowl, with whisk, stir together all dressing ingredients until smooth.
In large bowl toss together noodles, dressing and all salad ingredients except bean sprouts until well coated. Cover, refrigerate at least 2 hours.
Just before serving, stir in bean sprouts. Garnish with chopped dry roasted peanuts, if desired.
90 cal, 14g carb, 3g fat, 410mg sodium