Rice Noodle Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
These are in metric - so just divide by 25 if you want it in ouncesRice Noodles -75gCarrot - 1 mediumSpring (Green) Onions 2or 3Mushrooms - 75gCashew Nuts - 25gSesame Oil 2 tspsBalsamic vinegar 1 tbspSoy Sauce 1 Tbsp
Chop the carrot into strips, Onions however you like them long and thing or round. Chop the mushroom too and the nuts whilst you are at it. Throw these into container or bowl in no particular order
Cook the rice noodles. Whilst you are waiting for them to cook measure out the wet ingredients into lunch container . Drain the noodles - put them into the container. ( You may want to cut them) Put the lid on and shake it all about.
Keeps overnight in the fridge for next day if needed.
Vary ingredients as you feel fit - I like some red pepper in there for colour and will swop the cashews for tofu ( especially nice tofu with sesame or almonds in it!)
Number of Servings: 1
Recipe submitted by SparkPeople user KATFRIN.
Cook the rice noodles. Whilst you are waiting for them to cook measure out the wet ingredients into lunch container . Drain the noodles - put them into the container. ( You may want to cut them) Put the lid on and shake it all about.
Keeps overnight in the fridge for next day if needed.
Vary ingredients as you feel fit - I like some red pepper in there for colour and will swop the cashews for tofu ( especially nice tofu with sesame or almonds in it!)
Number of Servings: 1
Recipe submitted by SparkPeople user KATFRIN.
Nutritional Info Amount Per Serving
- Calories: 417.6
- Total Fat: 21.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,090.8 mg
- Total Carbs: 49.6 g
- Dietary Fiber: 7.9 g
- Protein: 13.3 g