Vietnamese Noodle-Vegetable Toss

Vietnamese Noodle-Vegetable Toss Recipe
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


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

Recipe from

Oxmoor House

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


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


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.


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Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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