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Ingredientes
- 1/4 c. minced fresh mint leaves
- 1 Tbsp. black bean garlic sauce
- 1 Tbsp. soy sauce
- 1Â 1/2 tsp chili garlic sauce
- 1Â 1/2 tsp chopped garlic
- 1 tsp sesame oil
- 1 tsp sugar
- 2 Tbsp. rice vinegar
- 2 Tbsp. honey
- 8 ounce fresh Chinese egg noodles
- 1 c. pea sprouts
- Â Â (or possibly bean sprouts)
- 3 c. shredded napa cabbage
Direcciones
- Stir the mint leaves, black bean garlic sauce, soy sauce, chili garlic sauce, garlic, sesame oil and sugar together in a large bowl till blended.
- For the Salad Dressing: Stir the rice vinegar and honey together in a large bowl till the honey is dissolved.
- For the Salad: Cook the noodles in a large pot of boiling water according to package directions. Drain the noodles, rinse them with cool water and drain again.
- Toss the noodles and pea sprouts in the noodle dressing till the noodles are coated with dressing. Toss the cabbage with the salad dressing till coated, then mound the cabbage onto a serving plate. Spoon the dressed noodle mix over the cabbage and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 4 servings | |
| Calories 317 | |
| Calories from Fat 34 | 11% |
| Total Fat 4.02g | 5% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.03g | |
| Cholesterol 48mg | 16% |
| Sodium 302mg | 13% |
| Potassium 360mg | 10% |
| Total Carbs 60.97g | 16% |
| Dietary Fiber 2.1g | 7% |
| Sugars 10.87g | 7% |
| Protein 11.99g | 19% |
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