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Asian noodle bowl

Preparation time: 15 minutes

 

1 1/2 cups cooked noodles, chilled (start with 1/2 cup uncooked noodles)
1/2 cup shredded green cabbage
1/8 cup sliced radishes
1/2 cup chunked firm tofu or meat substitute
2 teaspoons minced fresh garlic
1 teaspoon minced fresh ginger
3 teaspoons vegetable oil
1 teaspoon soy sauce
2 tablespoons cashews or peanuts

In a large serving bowl, toss noodles, cabbage, radishes, tofu, garlic, and ginger until combined. Mix together oil and soy sauce and add to noodles. Stir to combine and garnish with nuts.

Yield: 2 servings
Serving Size: 1/2 recipe

Nutrition Facts

Per Serving:
  Calories: 400
  Carbohydrate: 37 g
  Protein: 23 g
  Fat: 20 g
  Saturated fat: 5 g
  Sodium: 180 mg
  Fiber: 6 g
  Exchanges per serving: 2 starch, 3 medium-fat meat, 2 fat
  Carbohydrate choices: 2 1/2

This recipe was developed by Nancy Berkoff, a registered dietitian and certified chef who writes and teaches about food in Long Beach, California.

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