Makes 6 servings
Serving Size 1 cup
• 1/3 cup thinly sliced green onions
• 1 tablespoon reduced-sodium soy sauce
• 3 tablespoons water
• 1 1/2 teaspoons roasted sesame oil
• 3 packets EQUAL sweetener or to taste
• 1/4 teaspoon garlic powder
• 1/8 teaspoon crushed red pepper flakes
• 1 package (3 oz) lowfat ramen noodles soup
• 2 cups fresh peas pods, halved crosswise
• 1 cup fresh bean sprouts
• 1 cup sliced fresh mushrooms
• 1 can (8 3/4 oz) baby corn, drained and halved crosswise
• 1 red bell pepper, cut into bit-size strips
• 3 cups shredded Chinese cabbage (bok choy)
• 1/3 cup chopped lightly salted cashew nuts (optional)
1. Combine green onions, soy sauce, water, sesame oil, Equal, garlic powder, and red pepper flakes in screw-top jar; set aside.
2. 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.
3. 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 the shredded cabbage; toss to combine. Sprinkle with cashews on top for decoration and crunch, if desired.
Calories 109(19 calories from fat)
Fat 2g
Saturated Fat 0g
Cholesterol 0mg
Sodium 361mg
Carbohydrate 21g
Dietary Fiber 4g
Sugars 6g
Protein 4g
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