Asian Noodle Toss Recipe

Reviewed on Aug. 02, 2008 by sharonpattee@hotmail.com

I make a similar dish, but it is a cold salad. Chill the spaghetti and then add the remaining ingredients. The following dressing is the original dressing, but I usually use only about 1/2 of the dressing (more or less). You could just 1/2 the recipe.

1/4 c. sesame seeds

1/2 cup olive oil

1/3 cup light soy sauce

1/3 cup rice vinegare

1 tsp seasame oil

3 Tbl white sugar or 2 pkt Splenda

1/2 tsp ground giner

1/4 tsp pepper

Blend altogether in the blender or with a wisk.

I never use all of the dressing, so I usually half the recipe.

Reviewed on Jul. 21, 2008 by peabody1313

I fixed this for supper tonight,it was ok. Too many carrots and rather bland. Unfortunately, the sodium was off the charts.

Peabody

Reviewed on Jul. 20, 2008 by SBTully

I wo0uld very much like to know the name of the stir fry sauce used in this recipe - I can't find any without a lot of soy sauce, and they will NOT make a dish which has only 73 mg of sodium! For example, the one I have on hand has 500 mg of sodium per TABLESPOON. This dish calls for 1/2 cup = 8 Tb. -4000 mg!!! It makes 5 servings, which would therefore have 800 mg of sodium each! I try to stay under 1000 mg/day or I can swell up like a balloon. So, I would REALLY like to know the name of the sauce here, if the person who sent it (Clara Coulston)or the editors see this comment, please e-mail me at the address below. I did try the recipe, but only put 1 Tbsp. of the sauce I have, and added some pineapple juice (about 1/3 cup) and a few pineapple chunks I had left over from something else. It tasted pretty good, but I will try thickening the sauce with a little corn starch next time.

Thanks for sending the name.

Sue Tully

SBTully@aol.com

Reviewed on Jul. 19, 2008 by nancyvera51

6 pts serving