Crunchy Almond Noodle Salad

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Tested Till Perfect

Arrange the vegetables on top so they keep crisp and crunchy-fresh until lunchtime.

Servings: 2

Ingredients:

Nutritional Info
Per serving: about -
cal 502
pro 16 g
total fat 24 g
sat. fat 2 g
carb 61 g
fibre 7 g
chol 0 mg
sodium 1326 mg
% RDI: -
calcium 13%
iron 34%
vit A 123%
vit C 65%
folate 80%

Preparation:

In large pot of boiling salted water, cook linguine until tender but firm, about 8 minutes. Drain and return to pot.

In small bowl, whisk together almond butter, stock, soy sauce, lime juice, garlic, ginger, salt and pepper; add to noodles and toss well.

Divide between 2 airtight containers. Top each with half each of the carrot, bean sprouts, red pepper, green onions and almonds. (Make-ahead: Refrigerate for up to 24 hours.) Toss to combine.

Additional Information

  • Variation
    Crunchy Peanut Noodle Salad: Replace almond butter with peanut butter; toss salad with 1 tbsp (15 mL) warm water just before serving.


Source

Canadian Living Magazine: September 2007




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