Asian Noodle Salad

I had a bag of coleslaw and no idea what to do with it, so two friends suggested a recipe that uses Ichiban noodles, and I figured I'd give it a shot.

I remember eating Ichiban all the time when I was a teenager. I didn't make it as a soup, though. I just boiled the noodles, drained them, and sprinkled the oh-so-good seasoning packet over top. Darn those were good. But today I took a look at the packet, and do you know how much sodium is in HALF a package of Ichiban noodles? 1320 mg! That's 55% of the daily recommended amount! Doesn't that make you feel a little sick??

The recipe that my friends sent me uses the seasoning packet from the noodles (which I'm assuming is where all the sodium comes from), so I figured there must be a way to substitute that. I decided to use 1 tsp. Malaysian Seasoning instead, which has 2mg of sodium and 0% of the daily recommended amount! (Some other alternatives would have been the Vegetable Bouillon, Asian Stirfry Seasoning, or Teriyaki Seasoning.)

So here's the recipe I made:

ASIAN NOODLE SALAD
1 bag coleslaw
1 pkg. Ichiban noodles, crushed
2 c. sliced mushrooms
1-2 handfuls of bean sprouts
3 green onions, sliced
1-2 handfuls of snow peas
1/4 c. crushed peanuts
2 tsp. sesame oil
2 tbsp. low-sodium soy sauce
2 tbsp. rice vinegar
1 tsp. Malaysian Seasoning

Mix together first 6 ingredients, and then whisk together remaining ingredients and pour over salad. Toss well, and serve.
(I'm not sure why my camera seems to take pictures with an ethereal glow lately... maybe it's just the sunshine coming through my kitchen window. Oh well, I'll take bad pictures if it means we have nice weather!)