Asian-Style Noodle Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 3 tablespoons rice vinegar
- 1 teaspoon minced garlic
- 2 tablespoons sugar
- 1 cup shredded carrot
- 4 teaspoons oriental sesame oil
- 8 ounces spaghetti, broken in half
- 1/2 red bell pepper, very thinly sliced
- 1 cup matchstick-size strips peeled jicama
- 1 cup (packed) spinach leaves (about 1 ounce), thinly sliced
- 3 tablespoons thick teriyaki marinade
- Carbohydrate 56 g(19%)
- Fat 6 g(9%)
- Fiber 5 g(18%)
- Protein 8 g(17%)
- Saturated Fat 1 g(4%)
- Sodium 32 mg(1%)
- Calories 308
Preparation Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain; rinse with cold water and drain well. Place spaghetti in large bowl; add 1 teaspoon sesame oil and toss to blend. Add carrot, bell pepper, jicama and spinach to bowl. Whisk next 4 ingredients and remaining 3 teaspoons sesame oil in small bowl to blend. Season dressing with salt and pepper. Add dressing to salad and toss to combine. Divide salad among bowls and serve.
Preparation Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain; rinse with cold water and drain well. Place spaghetti in large bowl; add 1 teaspoon sesame oil and toss to blend. Add carrot, bell pepper, jicama and spinach to bowl. Whisk next 4 ingredients and remaining 3 teaspoons sesame oil in small bowl to blend. Season dressing with salt and pepper. Add dressing to salad and toss to combine. Divide salad among bowls and serve.
