Ingredients
100g dried rice noodles*
1 spring onion, sliced
1 cup snow pea shoots (or mung bean sprouts)
1 red capsicum, seeded and sliced
1 tablespoon unsalted peanuts or cashews, chopped
2 tablespoons coriander, chopped |
Dressing
2 tablespoons reduced-salt soy sauce
1 teaspoon honey
1 clove garlic, crushed
juice of 1 lemon
1/2 teaspoon fresh ginger, finely chopped
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Method
Prepare noodles according to packet directions. Rinse under cold running water, drain and set aside. In a small bowl combine dressing ingredients. In a large bowl combine remaining ingredients. Pour dressing over the salad, add noodles and toss well.
Variation
* Use soba, somen, or egg noodles in this recipe. Use spinach leaves instead of snow pea shoots.
Serving Suggestion
For an easy lunch add 150g cooked chicken to serve as a meal.
Nutrients Per Serve
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Energy
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798kJ (191cal)
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Total Fat
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3.31g
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Saturated Fat
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0.49g
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Protein
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8.72g
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Carbohydrate
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28.59g
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Fibre
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3.81g
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Sodium
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754.02mg
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Serves
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2
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Preparation Time
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10mins
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Cooking Time
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Nil
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This recipe is kindly provided by the Heart Foundation and can be found in the Deliciously Healthy Cookbook.