Arrange the vegetables on top so they keep crisp and crunchy-fresh until lunchtime.
- Portion size 2 servings
- Credits : Canadian Living Magazine: September 2007
Ingredients
Method
In large pot of boiling salted water, cook linguine until tender but firm, about 8 minutes. Drain and return to pot.In small bowl, whisk together almond butter, stock, soy sauce, lime juice, garlic, ginger, salt and pepper; add to noodles and toss well.
Divide between 2 airtight containers. Top each with half each of the carrot, bean sprouts, red pepper, green onions and almonds. (Make-ahead: Refrigerate for up to 24 hours.) Toss to combine.
Nutritional facts Per serving: about
- Sodium 1326 mg
- Protein 16 g
- Calories 502.0
- Total fat 24 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 61 g
%RDI
- Iron 34.0
- Folate 80.0
- Calcium 13.0
- Vitamin A 123.0
- Vitamin C 65.0
