Vietnamese Noodle-Vegetable Toss

Photo: Oxmoor House
Vietnamese cuisine is truly light Asian food. Rice noodles make this a hearty dish without leaving you feeling overly full.

Prep: 7 minutes; Cook: 5 minutes; Other: 3 minutes

Yield:

3 servings (serving size: 1 1/3 cups)

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 388
Caloriesfromfat 28 %
Fat 12 g
Satfat 1.7 g
Monofat 6 g
Polyfat 3.9 g
Protein 10.7 g
Carbohydrate 61 g
Fiber 3.8 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 397 mg
Calcium 49 mg

Ingredients

6 cups water
6 ounces uncooked linguine-style rice noodles (such as Thai Kitchen)
1 tablespoon sugar
2 tablespoons water
1 tablespoon fish sauce
1 tablespoon fresh lime juice
2 cups packaged tricolor slaw mix
1 cup grated English cucumber
1 cup fresh bean sprouts
1 cup fresh cilantro leaves
1/2 cup chopped unsalted, dry-roasted peanuts

Preparation

1. Bring 6 cups water to a boil in a large saucepan. Remove from heat; add rice noodles. Let soak 3 minutes or until tender. Drain.

2. While noodles soak, combine sugar and next 3 ingredients in a small bowl, stirring well with a whisk.

3. Combine noodles, slaw mix, and next 3 ingredients in a large bowl. Toss with sugar mixture. Sprinkle with peanuts. Serve immediately.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Fresh Food Fast

April 2009