Chinese noodle salad

1 batch

Ingredients

Quantity Ingredient
1 cup Cooked thin spaghetti
3 ounces Diced cooked chicken
½ cup Bean sprouts
2 tablespoons Reduced-sodium soy sauce
1 tablespoon ;water
1 tablespoon Creamy peanut butter
¾ teaspoon Peanut oil
½ Garlic clove; minced
¼ cup Sliced green onions
¼ cup Diced red pepper
½ ounce Dry roasted peanuts; chopped
¼ teaspoon Minced pared ginger root
¼ teaspoon Chinese sesame oil
1 dash Ground red pepper
1 cup Shredded lettuce

Directions

DRESSING

In medium mixing bowl, combine spaghetti, chicken, bean sprouts, scallions, bell pepper and peanuts; set aside.

In blender, combine remaining ingredients except lettuce and process on high speed until thoroughly combined. Add to spaghetti mixture and toss to coat. Cover and refrigerate until chilled, about 30 minutes.

To serve, on serving platter arrange lettuce around edge of platter; fill center of platter with spaghetti mixture.

Per serving: 2½ Protein Exchanges, 1 Bread exchange, 2 vegetable exchanges, 1 ½ fat exchange, 680 mg sodium, 38 mg cholesterol.

Smith's note: Sometimes I use different veggies, the dressing is the best part.

From: Kathy Smith <kathy@...> in rec.food.recipes. She wrote: "Nobody will believe this is from Weight Watchers." Formatted by Cathy Harned.

Submitted By CATHY HARNED On 10-17-94

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