1/3 cup thinly sliced green onions
3 tablespoons reduced-sodium soy sauce
3 tablespoons water
1 1/2 teaspoons roasted sesame oil
1 teaspoon Equal® for Recipes or 3 packets Equal® sweetener
or 2 tablespoons Equal® Spoonful™
1/4 teaspoon garlic powder
1/8 teaspoon crushed red pepper flakes
1 package (3 ounces) low-fat ramen noodle soup
2 cups fresh pea pods, halved crosswise
1 cup fresh bean sprouts
1 cup sliced fresh mushrooms
1 (8 3/4-ounce) can baby corn, drained and halved crosswise
1 red bell pepper, cut into bite-size strips
3 cups shredded Chinese cabbage
1/3 cup chopped lightly salted cashews (optional)
Combine green onions, soy sauce, water, sesame oil, Equal®,
garlic powder and red pepper flakes in screw-top jar; set aside.

Break up ramen noodles (discard seasoning packet); combine with pea pods in large bowl. Pour boiling water over mixture to cover. Let stand 1 minute; drain.

Combine noodles, pea pods, bean sprouts, mushrooms, baby corn and bell pepper in large bowl. Shake dressing and add to noodle mixture; toss to coat. Cover and chill 2 to 24 hours. Just before serving, add shredded cabbage; toss to combine. Sprinkle with cashews, if desired.

Nutrition information per serving (1-cup): 124 cal., 6 g pro., 21 g carbo.,
2 g fat, 0 mg chol., 605 mg sodium.

Food Exchanges: 1 Vegetable, 1 Bread, 1/2 Fat.