Source:

Classifications: Salads

Qty Measure Ingredient

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1/3 cup green onions, thinly sliced

3 tablespoons sodium-reduced soy sauce

3 tablespoons water

1 1/2 teaspoons roasted sesame oil

3 packets Equal or 1 tsp. Equal Measure

1/4 teaspoon garlic powder

1/8 teaspoon crushed red pepper flakes

1 3 oz pkg low-fat ramen noodle soup

2 cups fresh pea pods, halved crosswise

1 cup fresh bean sprouts

1 cup sliced fresh mushrooms

1 8 3/4oz can baby corn, drained and, halved crosswise

1 red sweet pepper, cut in bite size strips

3 cups shredded Chinese cabbage

1/3 cup chopped lightly salted cashews, optional

Instructions: In a screw-top jar, combine green onions, soy sauce, water, sesame oil, Equal, garlic powder and red pepper flakes; set aside. Break up ramen noodles (discard seasoning packet); combine with pea pods in a large mixing bowl. Pour boiling water over to cover. Let stand for 1 minute; drain. In a large bowl combine noodles, pea pods, bean sprouts, mushrooms, baby corn and sweet pepper. Shake dressing and add to noodle mixture; toss to coat. Cover and chill 2 to 24 hours. Just before serving, add shredded cabbage; toss. If desired, sprinkle with cashews.

Makes 6 (1-cup) servings.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One serving equals 1 vegetable, 1 bread, 1/2 fat; also, 124 calories, 605 mg sodium, 0 cholesterol, 21 gm carbohydrate, 6 gm protein, 2 gm fat.

Serves: 6

Food Exchanges: