Zesty Chicken with Corn Salsa

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Reduced Sodium Chicken Noodle Soup

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15 ratings : 1 review

Peanut Noodle Salad

Go vegetarian with a perky noodle salad that's ready in less than 30 minutes. From eatbetteramerica.

Prep Time:20 min

Start to Finish:20 min

makes:8 servings

1	package (8 oz) lo mein noodles
1/3	cup reduced-fat peanut butter spread
1/4	cup reduced-sodium soy sauce
1/4	cup orange juice
1/4	teaspoon ground red pepper (cayenne)
3	medium carrots, shredded (2 cups)
1	large red bell pepper, cut into 1/4-inch strips
6	medium green onions, sliced (6 tablespoons)
1/2	cup dry-roasted peanuts

1.	Break noodles into thirds. Cook and drain as directed on package. Rinse with cold water; drain.
2.	In small bowl, mix peanut butter, soy sauce, orange juice and red pepper until smooth.
3.	In large bowl, toss noodles, peanut butter mixture and all remaining ingredients.

Nutritional Information

1 Serving: Calories 260 (Calories from Fat 80); Total Fat 9g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 540mg; Total Carbohydrate 35g (Dietary Fiber 4g, Sugars 6g); Protein 10g % Daily Value*: Vitamin A 80%; Vitamin C 70%; Calcium 4%; Iron 10% Exchanges: 2 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 oz-equivalents Grains, 1 oz-equivalents Meat & Beans, 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

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1 Review

This salad is satisfying eye-candy. It's quick to make. I often use peanut butter to help me regulate my glucose levels when I've gone too long between meals and get the diabetic "nervous jitters". I am happy to have a recipe that travels well also. I have taken this dish to work as my lunch and I felt in balance all day. Try it, often.
Posted at 8:00 PM on July 9 2007 by , Brooklyn NY