Thai Style Noodle And Vegetable Salad Recipe Video

A popular salad to serve as part of an Asian meal or an accompaniment to grilled fish or meat or serve for a lunch or light dinner.

Summary

Difficulty LevelVery EasyHealth IndexAverage
Servings4Cuisine
CourseMethod
DishVegetarian

Ingredients

 Rice stick noodles6 Ounce
 Hoi-sin sauce2 Tablespoon
 Rice vinegar2 Tablespoon
 Sesame oil2 Tablespoon
 Soya sauce2 Tablespoon
 Lime juice2 Tablespoon
 Garlic clove2 Large, crushed
 Finely grated ginger1 1⁄2 Teaspoon
 Sliced fresh mushrooms8 Ounce (White Or Crimini)
 Julienned sweet red pepper1 Cup (16 tbs)
 Julienned snow peas1 Cup (16 tbs)
 Pre shredded carrot1 Cup (16 tbs) (Purchased)
 Green onions2 , diagonally sliced
 Chopped cilantro leaves1⁄2 Cup (8 tbs) (Fresh)

Nutrition Facts

Serving size

Calories 325 Calories from Fat 73

% Daily Value*

Total Fat 8 g12.8%

Saturated Fat 1.2 g5.9%

Trans Fat 0 g

Cholesterol 0.23 mg

Sodium 611.1 mg25.5%

Total Carbohydrates 59 g19.7%

Dietary Fiber 6 g23.8%

Sugars 8 g

Protein 4 g9%

Vitamin A 261.3% Vitamin C 272.3%

Calcium 8.4% Iron 14.5%

*Based on a 2000 Calorie diet

Directions

In a large bowl soak noodles in hot water for 20 minutes; drain and cook in boiling water for 2 minutes; drain well and place in large bowl.
Meanwhile in a measuring cup or jar with lid combine hoisin sauce, rice vinegar, sesame oil, soya sauce, lime juice, garlic and gingerroot; stir or shake to blend well. Pour half of the dressing over drained cooked noodles.
Toss mushrooms, pepper, peas, carrot, onions and cilantro and remaining dressing with noodles. Serve at room temperature or chill until the next day. Garnish as desired when serving.

Editors Review

Thai style noodle and vegetable salad is a nutrition packed salad. Watch this excellent video to make this salad and serve as an accompaniment to grilled fish or meat or for a lunch or light dinner. The video is so nicely explained and well demonstrated, definitely a must watch!
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