Lower-Sodium Thai Noodle Salad
- Number of Servings: 2
Ingredients
4 oz. dried vermicelli2 T low-sodium soy sauce1/4 cup low-sodium vegetable broth2 tablespoons peanut butter1 tablespoon fresh lime juice1 teaspoon garlic, minced1 teaspoon fresh ginger, minced1/2 teaspoon crushed red pepper8 oz chicken breast meat (uncooked weight), cooked and chopped or shredded1 red sweet pepper, seeded and cut into thin strips3 green onions, cut diagonally into 1/2 inch pieces1/4 cup fresh cilantro, choppedlime wedges for garnish
1. Cook vermicelli according to package instructions, drain and set aside.
2. In a medium saucepan, combine soy sauce, broth, peanut butter, lime juice, ginger and crushed red pepper. Cook over medium-low heat until peanut butter is melted.
3. Add cooked pasta and toss to coat evenly.
4. Stir in cooked chicken, sweet red pepper, green onions and cilantro.
5. Serve with lime wedges.
Serves 4.
Number of Servings: 2
Recipe submitted by SparkPeople user ENGINEERMOM.
2. In a medium saucepan, combine soy sauce, broth, peanut butter, lime juice, ginger and crushed red pepper. Cook over medium-low heat until peanut butter is melted.
3. Add cooked pasta and toss to coat evenly.
4. Stir in cooked chicken, sweet red pepper, green onions and cilantro.
5. Serve with lime wedges.
Serves 4.
Number of Servings: 2
Recipe submitted by SparkPeople user ENGINEERMOM.
Nutritional Info Amount Per Serving
- Calories: 478.7
- Total Fat: 11.9 g
- Cholesterol: 65.7 mg
- Sodium: 849.4 mg
- Total Carbs: 51.9 g
- Dietary Fiber: 6.7 g
- Protein: 42.6 g
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