Ingredients
- 1/2 bean sprouts
- 1/2 garlic clove
- 90 gr spaghetti (cooked thin)
- 50 gr chicken (diced cooked)
- 34 gr pepper (diced red)
- 30 gr green onions (sliced)
- 30 ml sodium soy sauce (reduced)
- 26 gr lettuce (shredded)
- 16 ml water
- 16 ml creamy peanut butter
- 12 gr dry peanuts (roasted)
- 4 ml peanut oil
- 1 gr pared gingeroot (minced)
- 1 ml chinese sesame oil
In medium mixing bowl combine spaghetti, chicken, bean sprouts, scallions, bell pepper, and peanuts; set aside. In blender combine remaining ingredients except lettuce and process on high speed until thoroughly combined. Add to spaghetti mixture and toss to coat. Cover and refrigerate until chilled, about 30 minutes. To serve, on serving platter arrange lettuce around edge of platter; fill center of platter with spaghetti mixture. Each serving provides; 2.5 Protein Exchanges, 1 Bread exchange, 2 vegetable exchanges, 1.5 fat exchange, 680 mg sodium, 38 mg cholesterol Note: sometimes I use different veggies, the dressing is the best part.
