1/3 10 ounce package Chinese noodles
1/4 cup fat free, low sodium or regular chicken broth
1 tablespoon smooth peanut butter
2 teaspoons light soy sauce
2 teaspoons Asian sesame oil
1 1/2 teaspoons rice or white vinegar
1/2 teaspoon ginger
3 to 4 drops hot pepper sauce
1/2 cup peeled and chopped broccoli stems
2 tablespoons chopped chives or sliced green onions
Cook the noodles according to the package directions. Rinse under cold water and drain in a colander. When the noodles are well drained, transfer to a medium bowl. Cut or tear long strands into smaller pieces.
In a small deep microwave safe bowl, combine the broth, peanut butter, soy sauce, oil, vinegar, ginger and hot pepper sauce. Microwave 20 to 30 seconds to warm the mixture so that the peanut butter will easily combine with other ingredients. With a small wire whisk, whisk until well combined. Stir in the broccoli and chives. Stir the dressing mixture into the noodles.
Serve warm, or cover and refrigerate. Leftover noodle salad will keep in the refrigerator for 3 to 4 days. 4 servings, 1/2 cup each.
Nutritional Information per serving:
Calories: 135, Fat: 6 g, Cholesterol: 0 mg, Sodium: 253 mg, Carbohydrate: 21 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 4g
Diabetic Exchanges: 1 1/2 Starch, 1/2 Fat