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Asian Noodle, Cucumber and Lettuce with Peanut Sauce

Asian Noodle, Cucumber and Lettuce with Peanut Sauce

Toss vermicelli, cucumber, radishes, lettuce with store-bought or homemade peanut sauce. The dish can be made a few hours or one day ahead. A deliciously refreshing summer dish.













Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium


4 bunches rice vermicelli
4 bundles
1 medium carrots
peeled and slice into match sticks
1 each cucumbers
well washed, peeled if needed, slice into match sticks
½ bunch radishes
washed, ends trimmed, and slice into match sticks
4 each mushrooms, shiitake
fresh or redehydrated, thinly sliced, or button mushrooms
¼ cup thai peanut sauce
or any peanut sauce, store-bought or homemade
½ cup cilantro
freshly chopped, to serve
salt and black pepper
to taste


Bring a large pot of water to a boil.

Cook the vermicelli noodles for 5 to 6 minutes or until desired consistency.

Add the carrots into the boiling water at the last 2 minutes.

Once the noodles are cooked, drain well and run under the cold water.

Drain well again.

In a large mixing bowl, add the drained noodles and carrots, all the fresh vegetables and mushrooms.

Pour the peanut sauce over, and gently toss until well combined.

Add more peanut sauce if needed.

Season with salt and black pepper to taste.

Divide among the serving plates, and top with fresh cilantro.



* not incl. in nutrient facts


about 5 years

Made up the dish with all these ingredients I had on hand, and it came out amazingly delicious. It definitely deserves five stars.

I actually also added some wood ears and sea weeds that you may feel a bit weird, or hard to find. So I just left them out of the ingredient list, they can be purchased in all Asian or Chinese grocery stores, commonly and widely used in Asian cuisines.

But the dish still tastes delicious without them, so go ahead and give it a go, you won't be disappointed.

Add review




Islamorada, United States
 about 3 years ago

making this today. :)

Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 129% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 12mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 53% Vitamin C 4%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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