Options

Format:
Include:
PRINT
See more
Photo: Oxmoor House Photo by: Photo: Oxmoor House

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

Oxmoor House APRIL 2009

  • Yield: 3 servings (serving size: 1 1/3 cups)
  • Cook time:5 Minutes
  • Prep time:10 Minutes

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.

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
advertisement

Go to full version of

Vietnamese Noodle-Vegetable Toss recipe

advertisement