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
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.
