Stuffed Artichoke w/Oriental Noodle Salad

Stuffed Artichoke with Oriental Noodle Salad

Categories: Oriental Noodles, Artichokes, Stuffed

SALAD
4 medium Artichokes
6 ounces of dried Chinese Noodles
1 cup of cucumber, peeled & chopped
1/2 cup of carrots, shredded
1/2 cup of radishes, shredded
1/4 cup of Green Onion, thinly sliced
4 ounces of Fresh Snow Peas, blanched
DRESSING
1/2 cup of Rice Wine Vinegar
1/2 cup of fresh Orange Juice
1 tablespoon of Orange Peel, grated
1 1/2 tablespoons of Reduced Sodium Soy Sauce
1 teaspoon of Sesame Oil
4 Tee Fresh Ginger Root;
2 teaspoons of garlic, minced
1 teaspoon of sugar
1/8 teaspoon of Cayenne Pepper

Halve artichokes lengthwise. Remove and discard center petals and fuzzy center; set artichokes aside. Cook pasta until done but slightly firm; rinse and set aside. In a medium bowl, whisk together dressing ingredients. In a large bowl combine pasta, cucumber, carrots, radishes, green onions and snow peas. Toss noodle mixture with HALF the dressing; reserve the remaining half. Arrange two artichoke halves on each late. Spoon noodles into halves. Use reserved dressing as dip for artichoke leaves. Serve immediately. Makes 4 servings.

Nutrients Per Serving: Calories: 335; Protein: 12 g; Carbohydrate: 60 g; Fat: 7 g; Calories from fat: 19%: Calories from saturated fat: 3%; Sodium: 352 mg; Cholesterol: 0 mg; Dietary Fiber: 7 g. Entered in MasterCook by suechef@sover.net 4/25/98 Recipe by: California Artichoke Advisory Board Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Apr 25, 1998