Rainbow Noodle Salad with Lime Dressing

Ingredients: Makes 2 servings

4 oz. Edamame Spaghetti
1 cup Snow Peas, trimmed
4 tsp Toasted Sesame Oil
5 tsp reduced-sodium Soy Sauce
3/4 tsp Lime zest and 5 tsp lime juice
1 tsp Honey
1 tsp finely chopped peeled fresh Ginger
1 tsp finely chopped Garlic
1/2 cup shredded Carrot
1/2 cup shredded Cabbage
1/2 cup sliced Jicama, cut into 1 1/4 inch matchsticks
2 Scallions, thinly sliced
3 TBSP chopped fresh Mint
2 tsp toasted Sesame seeds (optional) for garnish

Directions:

1. Bring a large pot of salted water to a boil. Add the noodles and cook for 2 minutes. Add the peas and cook for 2 minutes more. Drain the noodles and peas and rinse under cool water, then drain well.
2. In a large serving bowl, whisk the oil, soy sauce, lime zest and juice, honey, ginger and garlic. Add the noodles and peas and toss to coat. Add the carrot, cabbage, jicama, scallions, and mint and toss to combine.
3. Divide the noodle salad between 2 bowls. Garnish with the sesame seeds (if using). Serve immediately, or refrigerate and serve cold.

Serving Size:

Half salad; approx. 2 cups

Nutritional Information: 
Per cookie: Cal: 401; Total Fat: 13g; Sat Fat: 2g; Sodium: 489mg; Carbs: 45g; Sugar 16g; Protein: 30g; Fiber: 19g

Recipe Source:
Guest Recipe provided by Weight Watchers.