Cold & spicy noodles
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Cilantro; finely chopped |
| 1½ | tablespoon | Tahini; |
| 1½ | tablespoon | Mayo, fat-free; -=or=- Soy Mayonnaise |
| 3 | tablespoons | Miso; |
| 1½ | teaspoon | Sesame oil, dark; |
| 196 | xes | *cals |
| 7 | xes | *gm protein |
| 3 | xes | *gm fat |
| 4½ | tablespoon | Orange juice; |
| ¾ | teaspoon | Pepper, red; crushed |
| 3 | eaches | Scallions; finely chopped |
| ¾ | medium | Pepper, red bell; minced |
| 6 | cups | Udon or Soba noodles; cooked |
| 35 | xes | *gm carbo |
| 34 | xes | *mg sodium |
| 4 | xes | *gm fiber |
Directions
PER SERVING
IN a large bowl, combine cilantro, tahini, mayo, miso, oil, orange juice and crushed red pepper. Toss in scallions, bell pepper and noodles. Cover bowl tightly and chill for 3 hours or overnight. Serve cold, tossing again lightly before serving. Serves 8.
Source: Vegetarian Times August 1993 Low-Fat Kitchen feature by Mary Carroll Formatted for MM:dianeE