Crunchy Almond Noodle Salad
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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% |
Suggested Recipes
-
4 oz (125 g) linguine
1/4 cup (50 mL) natural almond butter
1/4 cup (50 mL) vegetable stock
2 tbsp (25 mL) soy sauce
1 tsp (5 mL) lime or lemon juice
1 clove garlic, minced
1 tsp (5 mL) minced gingerroot (or pinch ground ginger)
Pinch each salt and pepper
1 carrot, shredded
1/2 cup (125 mL) bean sprouts
Quarter sweet red pepper, cut_into strips
2 green onions, thinly sliced
2 tbsp (25 mL) 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.
Tags:
Salads and Salad Dressings; Pasta/Noodles; Vegetables; Nuts; Boil/Simmer; Make-Ahead; For One or Two;
Source
Canadian Living Magazine: September 2007
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