Cellophane Noodle Salad

Recipe Ingredients

6 oz	170g	Dried bean thread noodles - see * Note
3 oz	85g	Carrots - thinly sliced (medium)
1 oz	28g	Cucumber - seeded, diced (medium)
1 oz	28g	Red bell pepper - cut thin strips (small)
1/2 cup	118ml	Rice vinegar
1 teaspoon	5ml	Hot chili oil
		= (or dark sesame oil)
1 tablespoon	15ml	Minced fresh cilantro
1 teaspoon	5ml	Lite soy sauce
1		Garlic clove - minced

Recipe Instructions

* Note: Cellophane noodles; these are found in the Asian section of your supermarket.

Add the noodles to a large pot of boiling water. Cook for 8 minutes and drain. Rinse the noodles with cold water. Add the noodles to a bowl and add the carrots, cucumber, and red pepper.

Whisk together the vinegar, chili oil, cilantro, soy sauce, and garlic. Add the dressing to the noodles. Cover and refrigerate for 1 hour before serving.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1/2 Starch, 1 Vegetable.

Nutrition Facts: Calories 138; Calories from Fat 8; Total Fat 1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 56mg; Carbohydrates 33g; Dietary Fiber 3g; Sugars 6g; Protein 1g.

Source:
Diabetes Forcast - Feb, 2001 at - http://www.diabetes.org/main/community/forecast/default.jsp

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