Asian Noodle Salad
A tasty twist on pasta dishes, this salad is brimming with bright, colorful vegetables and the earthy flavor of mushrooms. It’s delicious hot, as a dinner entree, or as a cold salad for lunch. Udon noodles are Japanese noodles that look like spaghetti and are available in the specialty section of many grocery stores or in Asian markets, but you can also substitute vermicelli, a very thin spaghetti, if desired.
Number of Servings: 6
Serving Size: 1 cup
Japanese udon noodles or vermicelli, uncooked - 8 oz
fresh pea pods, cut into thin strips - 4 oz
dark roasted sesame oil - 2 tbsp
peanut oil - 1 tbsp
lite soy sauce - 2 tbsp
rice wine vinegar - 2 tbsp
dried mushrooms,such as Chinese tree ear, shiitake, porcini, or morels soaked in warm water for 15 minutes, drained and sliced - 1/2 oz
small carrot, thinly sliced - 1
green onion, cut diagonally with tops - 2
bean sprouts - 1 cup
chopped dry-roasted peanuts or cashews - 2 tbsp
Cook the noodles according to the package directions, omitting salt. Thirty seconds before the noodles are cooked, add the pea pods to blanch. Drain the pasta and pea pods.
Mix the sesame oil and peanut oil in a small bowl.
In another small bowl, combine the soy sauce and vinegar. Whisk in 2 tablespoons of the oil mixture.
Put the hot noodles in a large bowl. Mix the remaining tablespoons of oil mixture into the noodles. Add the mushrooms, pea pods, carrot, onions, and bean sprouts. Add the soy sauce dressing; toss well. Sprinkle with chopped nuts. Serve hot or cold.
Exchanges Per Serving
Amount per serving
Calories from Fat 81
Total Fat 9 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 213 mg
Total Carbohydrate 35 g
Dietary Fiber 4 g
Sugars 5 g
Protein 7 g