Spicy Thai cellophane noodle salad

Name: Spicy Thai cellophane noodle salad Recipe
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Yield: 1
Ingredients: Cellophane noodle (long rice or mung beans) cooked-3.4oz .5 cups; Ginger Root 1 tsp; Garlic 1 clove; Cilantro raw 2 tbsp (; Peppers hot chili red fresh .5 pepper; frozen mixed seafood-shrimp calamari mussels 4 oz Cucumber (peeled) .5 cup pared chopped; Fish Sauce .5 tbsp; Lime Juice .5 lime yields; Red Bell Pepper (Peppers sweet red raw) (USDA) (1 small 74 g) .5 serving

Minutes to Prepare: 3
Minutes to Cook: 2

Number of Servings: 1

Ingredients

Cellophane noodle (long rice or mung beans) cooked-3.4oz, .5 cups Ginger Root, 1 tsp Garlic, 1 clove Cilantro, raw, 2 tbsp ( Peppers, hot chili, red, fresh, .5 pepper frozen mixed seafood-shrimp, calamari,mussels, 4 oz Cucumber (peeled), .5 cup, pared, chopped Fish Sauce, .5 tbsp Lime Juice, .5 lime yieldsRed Bell Pepper (Peppers, sweet, red, raw) (USDA) (1 small, 74 g), .5 serving

Directions

Boil water and poor over cellophane noodles. Let sit 1-2 minutes and then drain. Add your defrosted, precooked seafood and rest of ingredients.

Serving Size: Makes one serving

Number of Servings: 1

Recipe submitted by SparkPeople user CRZYLLAMA71.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 238.9
Total Fat: 2.0 g
Cholesterol: 372.3 mg
Sodium: 881.0 mg
Total Carbs: 45.3 g
Dietary Fiber: 3.6 g
Protein: 27.7 g

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