Apple, Cucumber and Udon Noodle Salad
Verona TAM, registered dietitian (UAS) and Continuing Education Sub-Committee of Hong Kong Nutrition Association said, "Seafood, like scallops, is a good source of protein on its own and also contains little fat. Together with apple, the dish becomes more appetizing and increase intake of dietary fibre which increases satiety. It is a healthy choice."
Ingredients: (to serve 6)
| Raw udon | 200 g |
| Low-fat salad dressing | 60 g |
| Japanese greenhouse cucumber, peeled and shredded | 1 (250 g) |
| Apple, shredded | 1 (250 g) |
| Scallops, diced | 50 g |
| Plain nori(seaweed), shredded | 1/2 piece |
Seasonings:
| Sea salt | 1/2 teaspoon |
Cooking Method:
| 1. | Bring water to the boil. Add the udon. Cook until done. Soak in iced water for a while. Drain and set aside. |
| 2. | Put the cucumber, apple, scallops and low-fat salad dressing together and mix well. Add the seasoning. Stir in the udon and mix well. Sprinkle with shredded nori. Serve. |
Per Serving:
| Energy (kcal) | 102 |
| Carbohydrate (g) | 17 |
| Protein (g) | 3 |
| Fat (g) | 3 |
| Sugar (g) | 5 |
| Sodium (mg) | 377 |
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Mr. Tony LAW.
Extract from CookSmart, Issue 19
