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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.
Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information.
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