Yield
12 servings (serving size: : 3/4 cup)
Ingredients
1/3 cup rice or cider vinegar
1/4 cup sugar
2 1/2 tablespoons vegetable oil
2 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon butter or stick margarine
1/4 cup slivered almonds, toasted
2 tablespoons sunflower seed kernels
2 (5-ounce) packages Japanese curly noodles (chuka soba), crumbled
8 cups shredded napa (Chinese) cabbage
2 cups shredded carrot
1 cup thinly sliced green onions
Preparation
Combine first 5 ingredients in a small saucepan. Bring to a boil, and cook for 1 minute, stirring constantly. Spoon mixture into a bowl; cover and chill.
Melt butter in a large nonstick skillet over medium-high heat. Add almonds, sunflower kernels, and noodles; cook 3 minutes or until lightly toasted, tossing occasionally. Spoon mixture into a large bowl; cover and chill. Add vinegar mixture to noodle mixture; let stand 15 minutes. Add cabbage, carrot, and onions, tossing to coat.
Nutritional Information
Calories:183 (30% from fat)
Fat:6.1g (sat 1.4g,mono 2g,poly 2.4g)
Protein:4.4g
Carbohydrate:29g
Fiber:2g
Cholesterol:3mg
Iron:1.1mg
Sodium:259mg
Calcium:68mg
Japanese cooking@home
by cooking lover
