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Asian Noodle, Cucumber and Lettuce with Peanut Sauce

 
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Asian Noodle, Cucumber and Lettuce with Peanut Sauce 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.

Yield

4

servings

Prep

15

min

Cook

5

min

Ready

20

min

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

Ingredients

4 bunches rice vermicelli
4 bundles
*
1 medium carrots
peeled and slice into match sticks
1 cucumbers
well washed, peeled if needed, slice into match sticks
½ bunch radishes
washed, ends trimmed, and slice into match sticks
*
4 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
*

Directions

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.

Serve.

 

* not incl. in nutrient facts

Add review

 

 

Comments

demiworks

making this today. :)

almost 8 years ago

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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