Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Thin noodles
1/4 c Rice Vinegar
2 tb Low-sodium soy sauce
4 ts Ginger root, minced
1 tb Sesame Oil
1 Clv Garlic, minced
1/2 ts Granulated sugar
1/2 ts Hot pepper sauce
1 c Carrot, julienned
1 c Snow peas, trimmed
1 Sweet red pepper, in thin
-slices
1 (7.5 oz) Pacific salmon
Sesame seeds

Description:

This is a wonderful salad for luncheon, buffet or summer supper. Use
penne, corkscrew, shaped pasta or any thin noodles.

Instructions:

Cook pasta in a large pot of boiling water until tender but firm;
drain. Rinse thoroughly under cold running water; drain.

In a salad bowl, combine vinegar, soy sauce, ginger root, sesame oil,
garlic, sugar and hot pepper sauce. Add noodles and toss. Add
carrots, peas, pepper and salmon (including juices); toss again.
Sprinkle with sesame seeds.

Source/Author: B.C. Salmon Marketing Council / type Bob Shiells

Nutrition: per: Serving
Calories: 384.9 Total Fat (g): 13.3
Protein (g): 222 Saturated Fat (g):
Sodium (g): 591.4 Cholesterol (mg):
: Carbohyrates (g): 44.4

Notes:

To make your own low-sodium soy sauce, mix 1 tbs regular soy sauce
with 1 tbs water.
Submitted By BOB SHIELLS On 08-07-95

Browse by categories