Asian peanut lo mein noodle salad
1 pound noodles (lo mein, rice,
soba, udon, fettuccine,
Vegetable oil, for spraying,
ASIAN VEGETABLE MIXTURE:
2 cups thin-sliced cabbage
2 cups thin-sliced Napa cabbage
1 cup thin-sliced bok choy
2 carrots, peeled and thinly
sliced on the diagonal
1 red bell pepper, cored, seeded
and thinly julienned
1 cup canned baby corn, drained,
thinly sliced on the diagonal
1/2 cup canned sliced water
8 scallions, sliced 1-inch lengths
on the diagonal
1/2 cup hot water
1/3 cup natural smooth
or chunky peanut butter
2 teaspoons toasted Asian
1/8 cup ketchup
1/8 cup hoisin sauce
1 tablespoon rice vinegar
2 tablespoons low-sodium
1 teaspoon chili paste
2 teaspoons grated ginger root,
1 clove garlic, minced, optional
Makes 8 servings.
To make noodles: Cook noodles according to package directions. Drain well and rinse immediately in cold water. Drain again. If storing to serve later, lightly spray with vegetable oil or no-stick cooking spray and toss to keep from sticking, before storing covered in the refrigerator.
To make sauce: In a blender or food processor fitted with the metal blade, puree all ingredients except water until smooth. If storing to serve later, place in a covered container and refrigerate. If it thickens, just add a little warm water to thin it.
To serve: Combine noodles, vegetables and sauce and toss to combine. Can make partial batches and store the rest for later use.
Per serving: 338 calories, 23 percent calories from fat, 9 grams total fat, 1 gram saturated fat, .12 milligram cholesterol, 54 grams carbohydrates, 6 grams total fiber, 5 grams total sugars, 48 grams net carbs, 13 grams protein, 353 milligrams sodium.