Crunchy Almond Noodle Salad

Author: Canadian Living

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

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: September 2007

Ingredients

  • 4 oz linguine
  • 1/4 cup natural almond butter
  • 1/4 cup vegetable stock
  • 2 tablespoons soy sauce
  • 1 teaspoon lime juice
  • 1 teaspoon lemon juice
  • 1 clove garlic minced
  • 1 teaspoon minced gingerroot (or pinch ground ginger)
  • 1 pinch salt
  • 1 pinch pepper
  • 1 carrots shredded
  • 1/2 cup bean sprouts
  • 1/4 sweet red pepper cut_into strips
  • 2 green onions thinly sliced
  • 2 tablespoons chopped toasted almonds

Method

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.

Nutritional facts Per serving: about

  • Sodium 1326 mg
  • Protein 16 g
  • Calories 502.0
  • Total fat 24 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 61 g

%RDI

  • Iron 34.0
  • Fibre 0.0
  • Folate 80.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 123.0
  • Vitamin C 65.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crunchy Almond Noodle Salad

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