Crunchy pea pods, green onions and oriental-style noodles are
tossed in a ginger-spiked soy sauce to create this cold noodle dish. The small amount of
sesame oil adds rich flavor without a lot of fat.
Preparation facts
Servings: 6
Yield: 10 cups (2.4L)
Ingredients
1 lb (455g) Chinese noodles, or angel hair pasta, uncooked
2 Tbs (30mL) sesame oil
1/2 cup (120mL) soy sauce, low sodium
1/4 cup (60mL) rice wine vinegar
2 Tbs (25g) sugar
2 Tbs (5g) cilantro, chopped (optional)
1 Tbs (7g) ginger root, grated
1 tsp (5mL) hot chili oil
1 cup (180g) green onions, sliced diagonally
1 cup (72g) pea pods, fresh
Directions
In a large pot, heat water to a boil. Cook pasta in rapidly boiling
water until done. Drain and rinse with cold water.
In a large bowl, mix together sesame oil, soy sauce, rice wine vinegar,
sugar, cilantro, ginger root and hot chili oil. Add noodles and toss gently to separate the
noodles and distribute the sauce. Add the green onions and toss. Let stand, tossing
occasionally until all the sauce is absorbed into noodles. Add pea pods, stir and chill.
Nutrition facts
Serving Size 1 serving
Calories 354
Calories from Fat 46 (13%)
% Daily Value*
8%Total Fat 5g
4%Saturated
Fat 0.8g
Polyunsaturated Fat 2.3g
Monounsaturated Fat 2.1g
0%Cholesterol 0mg
32%Sodium 760mg
6%Potassium 222mg
26%Total
Carbohydrate 78g
4%Dietary
Fiber 1g
Sugars 5g
Sugar Alcohols 0g
4%Protein 2g
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
