Ingredients Jump to Instructions ↓

  1. 1/3 cup thinly sliced green onions

  2. 3 tablespoons reduced-sodium soy sauce

  3. 3 tablespoons water

  4. 1 1/2 teaspoons roasted sesame oil

  5. 1 teaspoon Equal for Recipes or 3 packets Equal sweetener or 2 tablespoons Equal Spoonful™

  6. 1/4 teaspoon garlic powder

  7. 1/8 teaspoon crushed red pepper flakes

  8. 1 (3-ounce) package low-fat ramen noodle soup

  9. 2 cups fresh pea pods, halved crosswise

  10. 1 cup fresh bean sprouts

  11. 1 cup sliced fresh mushrooms

  12. 1 (8 3/4-ounce) can baby corn, drained and halved crosswise

  13. 1 red bell pepper, cut into bite-size strips

  14. 3 cups shredded Chinese cabbage

  15. 1/3 cup chopped lightly salted cashews

Instructions Jump to Ingredients ↑

  1. Combine green onions, soy sauce, water, sesame oil, Equal, garlic powder and red pepper flakes in screw-top jar; set aside. Break up ramen noodles (discard seasoning packet); combine with pea pods in large bowl. Pour boiling water over mixture to cover. Let stand 1 minute; drain. Combine noodles, pea pods, bean sprouts, mushrooms, baby corn and bell pepper in large bowl. Shake dressing and add to noodle mixture; toss to coat. Cover and chill 2 to 24 hours. Just before serving, add shredded cabbage; toss to combine. Sprinkle with cashews, if desired.


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