Asian Noodle, Cucumber and Lettuce with Peanut Sauce
180
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.
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.
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?
demiworks
making this today. :)
over 7 years ago