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 Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 388
  • Calories from fat: 28%
  • Fat: 12g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 3.9g
  • Protein: 10.7g
  • Carbohydrate: 61g
  • Fiber: 3.8g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 397mg
  • Calcium: 49mg


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