Ingredients:
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 peppers, finely diced
1 cup carrots, thinly sliced
1 tablespoon sesame seeds, toasted
1 teaspoon canola oil
1/4 teaspoon ginger
1 garlic cloves, 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
Directions:
Put noodles into medium bowl; Pour boiling water over noodles; let stand for 5 minutes; drain; rinse with cold water and return to bowl.
In a large bowl combine cabbage, onions, pepper, carrot and sesame seeds; toss.
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.
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.
Remove dressing from heat and cool slightly.
Add cool noodles to cabbage mixture; pour dressing over salad and toss to coat.
Makes 7 cups – This salad is excellent 1/2 hour to a day after being made; store in a sealed container in refrigerator.
Servings: 8
Time preparation: 25 min.
Time total: 30 min.