Asian Noodle Salad

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Asian Noodle Salad

Asian Noodle Salad
Number of Servings: 4 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: less than 15 minutes Source: Dairy Council of California
Meal Type: Salads & Dressings
Nutrition Content: Low Fat, Good Source of Fiber
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)

Add some Asian flair to your low calorie, high-energy meal!


1 large fresh pineapple
4 ounces uncooked vermicelli
Sweet soy dressing (recipe below)
1 can (8 ounces) water chestnuts, drained
2 cups bean sprouts
1 red bell pepper, seeded, slivered
1 cup chopped, unpeeled cucumber
1/2 cup chopped green onion

Sweet Soy Dressing:
1/4 cup white wine vinegar
3 tablespoons sugar
2 tablespoons vegetable oil
2 tablespoons sesame seeds, toasted
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 clove garlic, pressed
Combine all ingredients in small bowl. Whisk to blend.


Twist crown from pineapple. Cut pineapple in half lengthwise with knife. Cut fruit from shells. Trim off core; cut fruit into chunks. Set aside 2 cups fruit; reserve remainder for another use.
Cook vermicelli according to package directions; drain.
Add 2 cups reserved pineapple and remaining ingredients. Toss to coat.

Nutrient Information
Calories: 268
Total Fat: 3g
Saturated Fat: .5g
Polyunsaturated Fat: 1.3g
Monounsaturated Fat:
Sodium: 284mg
Carbohydrates: 54g
Protein: 7g
Fiber: 5g
Vitamin A:
Vitamin C:

Cook's Notes: