Thai Style Noodle And Vegetable Salad Recipe Video
Ingredients
| Rice stick noodles | 6 Ounce | |
| Hoi-sin sauce | 2 Tablespoon | |
| Rice vinegar | 2 Tablespoon | |
| Sesame oil | 2 Tablespoon | |
| Soya sauce | 2 Tablespoon | |
| Lime juice | 2 Tablespoon | |
| Garlic clove | 2 Large, crushed | |
| Finely grated ginger | 1 1⁄2 Teaspoon | |
| Sliced fresh mushrooms | 8 Ounce (White Or Crimini) | |
| Julienned sweet red pepper | 1 Cup (16 tbs) | |
| Julienned snow peas | 1 Cup (16 tbs) | |
| Pre shredded carrot | 1 Cup (16 tbs) (Purchased) | |
| Green onions | 2 , diagonally sliced | |
| Chopped cilantro leaves | 1⁄2 Cup (8 tbs) (Fresh) |
Nutrition Facts
Serving size
Calories 347 Calories from Fat 73
% Daily Value*
Total Fat 8 g12.8%
Saturated Fat 1.2 g5.9%
Trans Fat 0 g
Cholesterol 0.23 mg0.08%
Sodium 1002.2 mg41.8%
Total Carbohydrates 63 g20.9%
Dietary Fiber 6.8 g27.4%
Sugars 8.9 g
Protein 6 g12.5%
Vitamin A 261.3% Vitamin C 272.3%
Calcium 8.4% Iron 14.5%
*Based on a 2000 Calorie diet
Directions
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!Chef
