Cold Asian Noodle Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 200.3
- Total Fat: 8.3 g
- Cholesterol: 24.7 mg
- Sodium: 263.2 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 4.0 g
- Protein: 13.5 g
View full nutritional breakdown of Cold Asian Noodle Salad calories by ingredient
Introduction
This is a delicious cold salad with udon noodles and cabbage. Really delicious for a warm evening. Leave out the chicken for vegetarians or sub in shrimp instead.(UPDATED to correct calorie count, I am not sure why it was showing pepper so high!) This is a delicious cold salad with udon noodles and cabbage. Really delicious for a warm evening. Leave out the chicken for vegetarians or sub in shrimp instead.
(UPDATED to correct calorie count, I am not sure why it was showing pepper so high!)
Number of Servings: 8
Ingredients
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6 Cups Bagged Coleslaw Mix (shredded cabbage/carrots)
12 oz boneless/skinless Chicken breast
3 Green Onion sliced
1 Pkg Udon Noodles
8 Tsp Sunflower Seeds (salt free)
Dressing Ingredients:
1/4 Cups Sugar
1/4 tsp. Salt
1/2 tsp. black pepper
1/3 C Light Seasoned Rice Vinegar
2 tbs Extra Light Olive Oil
1/3 C Cider Vinegar
2 Tbs diced fresh Ginger
1 diced Jalapeno (optional)
2 Tbs Light Soy Sauce
Directions
Grill or broil chicken breast and set aside to cool completely. When cool, dice and set aside until salad is done.
Cook Udon noodles according to directions, rinse in cool water and set aside as well. These will be added at the end.
Whisk all dressing ingredients together in a small bowl and pour over shredded cabbage, toss well to coat.
Add green onions, noodles and chicken to bowl, toss well once again. Salad will taste best if left to chill at this stage for up to an hour but it is definitely not required.
Top with 2tsp sunflower seeds each right before serving.
Serving size is approximately 1.5-2 cups each depending on fineness of cabbage shreds and thickness of noodles.
Leftovers the next day are superb so don't hesitate to "make too much"!
Number of Servings: 8
Recipe submitted by SparkPeople user AERYNEA.
Cook Udon noodles according to directions, rinse in cool water and set aside as well. These will be added at the end.
Whisk all dressing ingredients together in a small bowl and pour over shredded cabbage, toss well to coat.
Add green onions, noodles and chicken to bowl, toss well once again. Salad will taste best if left to chill at this stage for up to an hour but it is definitely not required.
Top with 2tsp sunflower seeds each right before serving.
Serving size is approximately 1.5-2 cups each depending on fineness of cabbage shreds and thickness of noodles.
Leftovers the next day are superb so don't hesitate to "make too much"!
Number of Servings: 8
Recipe submitted by SparkPeople user AERYNEA.
Member Ratings For This Recipe
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VLECKB
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JANTHEBLONDE
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ELOUB64
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NATALIEWRIGHT3
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SWEETKRISS