Oriental Garden Toss
1/3 cup thinly sliced green onions
3 tablespoons reduced-sodium soy sauce
3 tablespoons water
1-1/2 teaspoons roasted sesame oil
1 teaspoon Equal? for Recipes
or 3 packets Equal sweetener
1/4 teaspoon garlic powder
1/8 teaspoon crushed red pepper flakes
1 package (3 ounces) low-fat ramen noodle soup
2 cups fresh pea pods, halved crosswise
1 cup fresh bean sprouts
1 cup sliced fresh mushrooms
1 can (8-3/4 ounces) baby corn, drained and halved crosswise
1 red bell pepper, cut into bite-size strips
3 cups shredded Chinese cabbage
1/3 cup chopped lightly salted cashews (optional)
Equal? sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.
Combine green onions, soy sauce, water, sesame oil, Equal?, garlic powder and red pepper flakes in screw-top jar; set aside.
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.
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.
Yield: Makes 6 (1-cup) servings.
Each serving provides:
Protein 6 g
Total Carbohydrates 21 g
Total Fat 2 g
Cholesterol 0 mg
Sodium 605 mg
Food Exchanges: 1 vegetable, 1 bread, 1/2 fat
31% calorie reduction from traditional recipe