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Oriental Garden Toss

  • 6servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

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  11. 1/3 cup thinly sliced green onions

  12. 3 tablespoons reduced-sodium soy sauce

  13. 3 tablespoons water

  14. 1 1/2 teaspoons roasted sesame oil

  15. 1 teaspoon Equal for Recipes or 3 packets Equal sweetener or 2 tablespoons Equal Spoonful™

  16. 1/4 teaspoon garlic powder

  17. 1/8 teaspoon crushed red pepper flakes

  18. 1 (3-ounce) package low-fat ramen noodle soup

  19. 2 cups fresh pea pods, halved crosswise

  20. 1 cup fresh bean sprouts

  21. 1 cup sliced fresh mushrooms

  22. 1 (8 3/4-ounce) can baby corn, drained and halved crosswise

  23. 1 red bell pepper, cut into bite-size strips

  24. 3 cups shredded Chinese cabbage

  25. 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.

  2. 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.

  3. 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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