Noodle salad with diced peppers, basil and cilantro
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fresh green soybean pods |
| ½ | cup | Frozen peas |
| ¾ | cup | Wide egg noodles |
| ¼ | cup | Finely chopped green bell pepper |
| ¼ | cup | Finely chopped red bell pepper |
| 2 | tablespoons | Finely chopped red onion |
| 1 | tablespoon | Chopped fresh basil |
| 1 | tablespoon | Chopped fresh cilantro |
| Roasted chicken breast meat; shredded; optional | ||
| 2 | tablespoons | Thai Ginger Garlic Vinaigrette; see note |
| Salt and black pepper | ||
| 2 | tablespoons | Chow mein noodles |
Directions
First the soy beans, then the peas and the pasta will be cooked in the same pot.
Heat a pot of water for the pasta. When the water comes to the boil, add the fresh frozen soy bean pods; return to a boil and cook for about 8 mins.
Remove with a slotted spoon or sieve to a bowl of ice water. Set aside to chill. Shell.
Meanwhile, when the water returns to a boil, add the frozen peas. When the water returns to a boil, add the pasta. Boil until pasta is just tender (6 minutes). Remove the pasta and peas with a sieve to a bowl of ice water.
Drain. Transfer to a large bowl that will hold all of the salad. Moisten the noodles and peas with the vinaigrette. Add the shelled soy beans, diced vegetables and chopped herbs. Add leftover chicken if using. Adjust salt and pepper to your taste. Moisten with more vinaigrette, if desired. Serve in wide bowls, topped with chow mein noodles.
With chicken: [Per Serving: 343 cals, 11g fat (28%cff), 122mg sodium, 31g carbs]. Without chicken: [Per Serving: 253 cals, 10g fat (33%cff), 68mg sodium, 31g carbs]
NOTE: the vinaigrette may be doubled if using left-over chicken breast and the chicken is dry. Fresh green soy beans are called Edamame. ½ cup has 90 cals, 5g total fat.
Recipe has been tested by the Hanneman's <kitpath@...> Recipe by: Hanneman 07/29/98(Wed) Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on Feb 2, 1999, converted by MM_Buster v2.0l.