Veggie Thai Noodle Salad

Go vegetarian with this easy Asian noodle salad that's ready is just 30 minutes.

( 30 Ratings)

Member Reviews ( 5 )

• prep time30 Min
• total time30 Min
• servings8

 

1

package (7 oz) vermicelli, broken in half

1

medium carrot, shredded

1

cup sliced quartered cucumber

1

cup coarsely chopped red bell pepper

1/3

cup sliced green onions

1/4

cup chopped fresh cilantro

1/2

cup Thai peanut stir-fry and dipping sauce

• 1Cook vermicelli as directed on package. Drain in colander or strainer; rinse with cold water until cold. Drain well.
• 2In large bowl, toss drained cold vermicelli and all remaining ingredients to coat evenly with sauce.

expert tips

To make this salad a day ahead: Cook vermicelli; cover and refrigerate. Prep vegetables; place in covered bowl and refrigerate. Just before serving, combine all ingredients and toss gently.

nutrition information:

Nutrition Information:

1 Serving (1 Serving)

• Calories 150
• (Calories from Fat 40),

• Total Fat 4 1/2g
• (Saturated Fat 1g,
• Trans Fat 0g),
• Cholesterol 0mg;
• Sodium 135mg;
• Total Carbohydrate 23g
• (Dietary Fiber 3g,
• Sugars 3g),
• Protein 6g;

Percent Daily Value*:

• Vitamin A 30 %;
• Vitamin C 60 %;
• Calcium 0 %;
• Iron 8 %;

Exchanges:

• 1 1/2 Starch;
• 0 Fruit;
• 0 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 1/2 Fat;

Carbohydrate Choices:

1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

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