Spicy Noodle Salad

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 1 cup instant low-fat chinese noodles, broken (i use rooster brand instant noodles)
• 3 cups boiling water
• 2 cups green cabbage, finely shredded
• 1 cup red cabbage, finely shredded (or green cabbage)
• 4 green onions, thinly sliced
• 1 medium red pepper, finely diced
• 1 cup carrot, thinly sliced
• 1 tablespoon sesame seeds, toasted
• 1 teaspoon canola oil
• 1/4 teaspoon ginger
• 1 garlic clove, minced
• 1/2 cup water
• 1 teaspoon chicken bouillon powder or 1 teaspoon vegetable bouillon granules
• 1/4 teaspoon crushed red pepper flakes, dried
• 2 tablespoons honey
• 2 tablespoons low sodium soy sauce
• 1 tablespoon balsamic vinegar
• 2 teaspoons cornstarch

Recipe

• 1 put noodles into medium bowl; pour boiling water over noodles; let stand for 5 minutes; drain; rinse with cold water and return to bowl.
• 2 in a large bowl combine cabbage, onions, pepper, carrot and sesame seeds; toss.
• 3 to make the dressing, heat oil in a small skillet or saucepan; saute garlic for 1 minute; add water, ginger, bouillon, chilies, and honey; bring to a boil.
• 4 stir soy sauce, balsamic vinegar, and cornstarch together in a small cup until smooth; pour into hot bouillon chili mixture; stir until boiling and thickened.
• 5 remove dressing from heat and cool slightly.
• 6 add cool noodles to cabbage mixture; pour dressing over salad and toss to coat.
• 7 makes 7 cups - this salad is excellent 1/2 hour to a day after being made; store in a sealed container in refrigerator.