Awesome, I used 1 TBLSP rice vinegar to replace 1/2 of the water, cut the cilantro back to 2 TBLSP and used almonds instead of peanuts (food allergy). I served it with the pan roasted scallops with sesame sauce.....will serve again, and again!!
Vietnamese Noodle-Vegetable Toss
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
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- 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. 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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