Oriental Cold Noodles Recipe – 6 Points +

Oriental Cold Noodles

In college, I used to LOVE eating cold, leftover Chinese food, straight from the carton in the fridge (actually, I still love to do that). In fact, Chinese food is one of the very few leftover foods, originally served hot, that I enjoy eating cold. My favorite are the chow mein noodles…..MMMMMMM. And when cold, leftover Chinese food wasn’t an option, I often ordered cold noodle salads at my favorite Oriental restaurants. But now, being a Weight Watchers member and a mom trying to make healthy food to serve her family, I try to avoid fatty, high calorie, high sodium foods from restaurants. And instead, I try and create a healthier “knockoff” at home that is still incredibly tasty, but low in Weight Watchers Points Plus and as healthy as I can get it. My version of Oriental Cold Noodles turned out absolutely AMAZING. Seriously, I couldn’t stop eating it. It was so fresh, zesty and tangy, and truly a real treat for just 6 Points + per serving. This is now what I turn to for my cold noodle fix. Pair it with some miso soup for a delicious and complete meal.

Oriental Cold Noodles

Sweet and tangy, this cold noodles recipe is incredibly easy to make and super delicious. It makes an excellent Weight Watchers salad recipe and goes great with a soup or salad. It’s light, flavorful and very satisfying.

Ingredients

  • 1 9-10oz package soba noodles
  • 1 large cucumber, diced
  • 1 cup carrots, diced
  • 1 tbsp sesame oil
  • 1/3 cup reduced sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/3 cup cilantro, finely chopped
  • 3 garlic cloves, minced
  • 2 tbsp brown sugar
  • 1 tsp red pepper flakes
  • 1 ½ tsp sesame seeds
  • Juice from 1 lime

Instructions

  1. Cook soba noodles according to package directions. Drain, and rinse with cold water. Place in a large bowl. Toss in cilantro, cucumbers and carrots, and set aside.
  2. In a small bowl, whisk together the soy sauce, vinegar, lime juice, garlic, brown sugar, red pepper flakes, and sesame oil.
  3. Pour dressing over noodles and toss to combine. Top with sesame seeds. Cover and place in refrigerator for at least 1.5 hours.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 6

Culinary tradition: Chinese

Entire recipe makes 6 servings
Serving size is about 3/4 cup
Each serving = 6 Points +

PER SERVING: 231 calories; 3.5g fat; 41g carbohydrates; 6g protein; 2.5g fiber

Comments

  1. helpful hint says:

    Pretty spicy with the pepper, I would say tone it down and use less or take it out all together, the vinegar and garlic does a job on its own.

  2. The Cultural Attaché says:

    I would use fresh chili instead of red pepper flakes for additional crunch.

  3. canadianvegan says:

    Brilliant!

  4. marthasimplenourishedliving says:

    I love cold noodle salads and have bookmarked this to try soon.

  5. So happy to have found your blog and looking forward to trying your recipes! This recipe looks like the perfect solution to a Chinese food craving. I’m adding this to the menu plan to serve as a side with grilled chicken. Looking forward to being a regular reader!

  6. Ashley Thibeault says:

    Do we still say Oriental?

    • It’s okay to say Oriental when you’re talking about anything other than a person. Oriental rug, Oriental noodles, etc. Apparently it’s only offensive when it’s directed at a person. I am half Japanese and have no problem with people saying Oriental and my 100% Japanese mother does not mind it either. But I guess some do so if I’m talking about a person, I say Asian.

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