This colorful main course salad is elegant enough to serve for company but my husband and I love it so much, we sometimes have it for dinner several times in the same week! Once you try it you’ll know why we’re a little obsessed with this Asian style noodle salad. It’s packed with fabulous flavors, chock full of nutritious skinny ingredients and extremely filling. One extremely large Thai-riffic salad has 371 calories and 14 grams of fat and 10 Weight Watchers POINTS PLUS. The fat content is mostly coming from the peanut butter, which is a heart healthy fat. Just serve with a glass of wine or ice tea and that’s all you’ll need to be very, very satisfied.
Prep Time: 20 minutes
Cook Time: 6 minutes
Ingredients for Peanut Dressing:
½ cup fresh lime juice, see shopping tip
¼ cup reduced-sodium soy sauce
¼ cup plus 2 tablespoons chunky peanut butter (unsalted, natural preferred)
2 tablespoons honey
1 tablespoon plus 1 teaspoon ginger, from a jar or fresh, see shopping tip
2 teaspoons garlic, minced
¼ teaspoon cayenne pepper
Ingredients For Salad:
1 (9 oz) package refrigerated Nasoya Chinese noodles, see shopping tip
6 cups romaine lettuce
4 cups cabbage, shredded
2 cups bean sprouts
2 cups cooked chicken breast, chopped or shredded
1 cup red bell pepper, cut into strips
½ cup scallions, chopped
1. To make the Peanut Dressing: In a small bowl, whisk together lime juice, soy sauce, peanut butter, honey, ginger, garlic and cayenne pepper. Refrigerate until ready to use.
2. Cook Nasoya Chinese noodles according to package directions.
3. On each plate, divide and layer the lettuce, cabbage, sprouts, chicken and red bell pepper. Divide the warm noodles on top of the salads. Drizzle the cold dressing on top of each salad.
4. Sprinkle each salad with some scallions.
Makes 4 main course salads
Nasoya Chinese noodles are fresh, all natural and cook fast. They work great in many Asian style recipes such as Lo Mein and noodle soups.
Peanut butter has unsaturated fat which can help to reduce the risk of heart disease. It’s a rich source of protein, fiber, folate and niacin.
A cup of cabbage has only 33 calories yet is packed with vitamins and an excellent source of fiber. This Thai salad contains 7 grams of fiber for each serving.
Bean sprouts are a good source of protein. They’re full of antioxidants, chlorophyll, vitamins and minerals.
You’ll normally find Nasoya Chinese noodles in the refrigerated produce section where tofu is sold, in most supermarkets and natural markets. Or, you could use any type of Asian noodles such as shirataki or even zero noodles. Here’s the link to their website-http://www.nasoya.com/products/asian-style-noodles/chinese.html.
If you don’t want to use fresh lime juice you can also used bottled. My favorite is Nellie & Joe’s Famous Key West Lime Juice. It’s sold in many supermarkets.
Ginger (in a jar) is available in the produce section where garlic (in a jar) is sold.
To make this salad vegetarian, substitute chicken for cooked and diced tofu or chopped peanuts.
Weight Watchers (old points) 8
Weight Watchers POINTS PLUS 10
|SKINNY FACTS: for 1 main course salad
371 calories, 14g fat, 24g protein, 44g carbs, 7g fiber, 761mg sodium, 17g sugar
|FAT FACTS: for Houston’s Restaurant Thai Noodle Steak Salad
508 calories, 34g fat, 40g protein, 47g carbs, 3g fiber, 1410mg sodium, 37g sugar