Asian Pasta Salad

Yield: 12 servings

Ingredients

• 2 tablespoons sliced almonds
• 2 tablespoons unsalted sunflower seed kernels
• 1 (8-ounce) package Chinese noodles, crumbled (such as KA-ME)
• 1/3 cup white wine vinegar
• 1/3 cup less-sodium beef broth
• ¼ cup sugar
• 2 tablespoons canola oil
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 cup chopped green onions
• 1 (16-ounce) package angel hair slaw

Procedure

1. Heat a medium nonstick skillet over medium heat.
2. Add the almonds, sunflower seed kernels, and noodles to the pan and cook for 3 minutes or until lightly toasted, stirring frequently.
3. Combine the vinegar, broth, sugar, oil, salt, and pepper in a small bowl, stirring with a whisk.
4. Combine the noodle mixture, onions, and slaw in a large bowl.
5. Add the vinegar mixture, tossing well to combine.
6. Let stand for 5 minutes and serve.

Credits

Recipe courtesy Cooking Light magazine.