Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Peeling the cucumber in this recipe is a matter of preference. If the cucumbers are unwaxed, we leave the peel on.

Recipe by Cooking Light October 2003

Gallery

Credit: Photography: Karry Hosford

Recipe Summary test

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles according to package directions, omitting salt and fat.

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  • While noodles cook, combine vinegar and the next 5 ingredients (vinegar through pepper) in a small bowl, stirring with a whisk. Drain noodles. Combine cooked noodles, cucumber, and remaining ingredients in a large bowl. Drizzle with vinegar mixture; toss well.

Nutrition Facts

344 calories; calories from fat 29%; fat 11g; saturated fat 1.5g; mono fat 1.4g; poly fat 1.5g; protein 18.1g; carbohydrates 41.2g; fiber 2.7g; iron 4.3mg; sodium 938mg; calcium 64mg.
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