Crunchy Asian Noodle Salad

Crunchy Asian Noodle Salad

This is sooo yummy!

Serves 2
Syns per serving: 3 + 1 HEX B

1 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp Splenda
1 package chicken Batchelor's Super low fat noodles, crushed (seasoning pack reserved)
salt & pepper
2 dsp sesame seeds
2 dsp flaked almonds
1/2 white cabbage, shredded
5 spring onions, chopped

In a small bowl, mix together the oil, vinegar, Splenda, seasoning pouch, and salt & pepper to taste.

Heat a frying pan and pour in the dried noodles, sesame seeds and flaked almonds. Toast lightly until golden brown, stirring constantly. This will only take a few minutes.

In a large bowl combine the cabbage, spring onion and toasted noodle mix. Toss with the dressing and serve.