Chinese noodle salad
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cooked thin spaghetti |
| 3 | ounces | Diced cooked chicken |
| ½ | cup | Bean sprouts |
| 2 | tablespoons | Reduced-sodium soy sauce |
| 1 | tablespoon | ;water |
| 1 | tablespoon | Creamy peanut butter |
| ¾ | teaspoon | Peanut oil |
| ½ | Garlic clove; minced | |
| ¼ | cup | Sliced green onions |
| ¼ | cup | Diced red pepper |
| ½ | ounce | Dry roasted peanuts; chopped |
| ¼ | teaspoon | Minced pared ginger root |
| ¼ | teaspoon | Chinese sesame oil |
| 1 | dash | Ground red pepper |
| 1 | cup | Shredded lettuce |
Directions
DRESSING
In medium mixing bowl, combine spaghetti, chicken, bean sprouts, scallions, bell pepper and peanuts; set aside.
In blender, combine remaining ingredients except lettuce and process on high speed until thoroughly combined. Add to spaghetti mixture and toss to coat. Cover and refrigerate until chilled, about 30 minutes.
To serve, on serving platter arrange lettuce around edge of platter; fill center of platter with spaghetti mixture.
Per serving: 2½ Protein Exchanges, 1 Bread exchange, 2 vegetable exchanges, 1 ½ fat exchange, 680 mg sodium, 38 mg cholesterol.
Smith's note: Sometimes I use different veggies, the dressing is the best part.
From: Kathy Smith <kathy@...> in rec.food.recipes. She wrote: "Nobody will believe this is from Weight Watchers." Formatted by Cathy Harned.
Submitted By CATHY HARNED On 10-17-94