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Vegetable Noodle Salad
Source: dLife

Chilled Asian style noodle salad with water chestnuts and chickpeas.

Prep Time: 70 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 187.4
Total Carbs 29.8 g
Dietary Fiber 3.6 g
Sugars 2.7 g
Total Fat 4.7 g
Saturated Fat 0.7 g
Unsaturated Fat 0.3 g
Potassium 210.7 mg
Protein 6.7 g
Sodium 380.9 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 oz  spaghetti pasta
8 oz  canned water chestnuts
7 3/4 oz  canned garbanzo beans (chickpeas), unsalted
0.3333 cup  chopped green bell peppers
0.3333 cup  chopped red bell peppers
3 tbsp  light mayonnaise
2 tbsp  low sodium soy sauce
0 1/4 tsp  hot pepper sauce
0.125 tsp  salt
0.125 tsp  garlic powder
  1. Cook spaghetti according to package directions, omitting salt and fat; drain. Rinse under cold water and drain again.
  2. In a large bowl combine spaghetti, water chestnuts, garbanzo beans, green pepper, and red pepper; toss gently. Combine mayonnaise, soy sauce, hot sauce, salt, and garlic powder; stir well.
  3. Add mayonnaise mixture to pasta mixture; toss well. Cover and chill at least 1 hour.

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