StaceyUK
Gold Member
This is sooo yummy!
Whole dish = 5 syns
1/2 tbsp sesame oil (3 syns)
2 tbsp rice vinegar
1 tbsp Splenda
1 package chicken Batchelor's Super low fat noodles, crushed (seasoning pack reserved)
salt & pepper
1/2 tbsp flaked almonds (2 syns)
1/2 white cabbage, shredded
5 spring onions, chopped
1 carrot, grated
Whole dish = 5 syns
1/2 tbsp sesame oil (3 syns)
2 tbsp rice vinegar
1 tbsp Splenda
1 package chicken Batchelor's Super low fat noodles, crushed (seasoning pack reserved)
salt & pepper
1/2 tbsp flaked almonds (2 syns)
1/2 white cabbage, shredded
5 spring onions, chopped
1 carrot, grated
- In a small bowl, mix together the oil, vinegar, Splenda, seasoning pouch, and salt & pepper to taste.
- Heat a frying pan and pour in the dried noodles and flaked almonds. Toast lightly until golden brown, stirring constantly. This will only take a few minutes.
- In a large bowl combine the cabbage, spring onion, carrot and toasted noodle mix. Toss with the dressing and serve.
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