Crunchy Almond Noodle Salad
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This recipe makes 2 servings
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 | 1,326 mg |
| % RDI: | - |
| calcium | 13 |
| iron | 34 |
| vit A | 123 |
| vit C | 65 |
| folate | 80 |
Arrange the vegetables on top so they keep crisp and crunchy-fresh until lunchtime.
Ingredients
- 4 oz linguine
- 1/4 cup natural almond butter
- 1/4 cup vegetable stock
- 2 tbsp soy sauce
- 1 tsp lime juice or lemon juice
- 1 clove garlic, minced
- 1 tsp minced gingerroot, (or pinch ground ginger)
- 1 Pinch salt
- 1 Pinch pepper
- 1 carrot, shredded
- 1/2 cup bean sprouts
- 1/4 sweet red pepper, cut_into strips
- 2 green onions, thinly sliced
- 2 tbsp chopped toasted almonds
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.
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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