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Photo attribution: Anna Ng
Ready In:
20 minutes
Serves: 8
What you'll need
Medium-sized pot
Grater
Colander
Tongs or 2 large spoons
Ingredients
Serves 8
1 pound Whole Wheat Spaghetti (or any Asian noodles, like soba)
3 tablespoons Soy Sauce low-sodium
4 teaspoons Toasted Sesame Oil
1 teaspoon Chili Sauce to taste
2 cloves Garlic finely minced or grated
1 bunch Scallions chopped (about 1 cup)
1 Cucumber cut in half lengthwise and thinly chopped (about 1 cup)
2 Carrots coarsely grated (about 1 cup)
1/2 head Cabbage shredded (about 1 cup)
Salt to taste
Black Pepper to taste
1 cup Firm Tofu diced (optional)
Directions
1.
Prepare the noodles according to the package instructions. Rinse them under cold water and put them in a colander to drain.
2.
In a large bowl, mix the soy sauce, sesame oil, chili sauce, scallions, garlic, cucumber, carrot, and cabbage.
3.
Add the noodles toss everything together with a fork or tongs. Gently stir in tofu, if using. Taste and add salt and pepper as needed. Let the noodles sit in the fridge for about an hour if you can. The flavors will mingle and become more intense.
Nutrition Facts
Serving Size 2.00 cup
Serving Per Container 8
| Amount Per Serving | ||
|---|---|---|
| Calories 237 | ||
| % Daily Value* | ||
| Total Fat 4 g | 5% | |
| Saturated Fat 1 g | 5% | |
| Sodium 238 mg | 10% | |
| Total Carbohydrate 45 g | 16% | |
| Dietary Fiber 6 g | 21% | |
| Protein 9 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Publication: Food Smarts Recipe Booklet
Authors: Adapted From Good And Cheap