The Diabetes Rescue Diet by Mark Bricklin

Author:Mark Bricklin
Language: eng
Format: epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2012-05-14T04:00:00+00:00

Cold Asian Noodle Salad

Prep Time: 20 minutes Total Time: 25 minutes

These noodles don’t have to be ice-cold—you can serve them at room temperature as well as straight from the refrigerator. If you like, you can add other vegetables, such as sliced snow peas, cut-up green beans, slivered radishes, or halved cherry tomatoes. Otherwise, serve those vegetables with shredded lettuce as part of a crisp side salad.

1 tablespoon light olive oil

1 tablespoon finely chopped fresh ginger

2 cloves garlic, minced

¼ cup peanut butter

2 tablespoons light soy sauce

2 tablespoons Asian sesame oil

2 tablespoons lemon juice

8 ounces angel hair pasta or soba (buckwheat) noodles

2 scallions, thinly sliced

1 large carrot, shredded

1. Heat the olive oil in a small saucepan over medium heat. Cook the ginger and garlic for 30 seconds. Stir in the peanut butter, soy sauce, sesame oil, and lemon juice. Cook, stirring often, for 2 minutes. Set aside.

2. Prepare the pasta or noodles according to package directions. Rinse under cold running water. Drain well.

3. In a large bowl, toss together the noodles, scallions, and carrot. Add the reserved dressing and toss to coat.

NOTE: If the dressing gets too thick while standing, thin with a spoonful or two of boiling water.

Makes 4 servings

Per serving: 413 calories, 12 g protein, 48 g carbohydrates, 20 g total fat, 3 g saturated fat, 3 g fiber, 390 mg sodium

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