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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Tossed Greens with Rice Noodles and Vegetables

Source: dLife

Tender rice noodles tossed with mixed vegetables and a warm lime dressing.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	138.8

Total Carbs	26.8 g

Dietary Fiber	3.0 g

Sugars	9.1 g

Total Fat	1.8 g

Saturated Fat	0.2 g

Unsaturated Fat	0.1 g

Potassium	240.8 mg

Protein	3.7 g

Sodium	136.6 mg

Dietary Exchanges 1.8 Fat, 1.4 Vegetables, 0.1 Fruits, 0.2 Other Carbs, 0.0 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 oz rice stick noodles 4.0
4 cup Lettuce, green leaf, fresh, shredded 2.0
2 oz fresh mint 0.25
0 1/4 cup fresh cilantro 1.0
1 cup fresh cucumber, peeled and chopped 1.0
1 cup chopped tomato 1.0
1 cup Pea Pods, snow, steamed 0.5
0 1/2 cup cold water 0.5
0 1/2 cup fresh lime juice 1.0
1 tsp cornstarch 2.0
2 tbsp sugar 2.0
2 tsp minced garlic 2.0
2 tsp light soy sauce 1.0
1 tsp sesame oil 1.0
1 tsp Sauce, black bean 0.5
0 1/2 tsp chili sauce

Directions

Soak noodles in water for 5 minutes or until tender; strain. Pour noodles into a pot with boiling water. Lower heat and simmer 5 minutes. Strain and let col.
Combine greens with mint, and cilantro and gently toss with half the dressing. Put rice noodles on top of salad. Combine cucumber with tomatoes, peas, and the rest of the dressing and arrange over salad.
Heat water, lime juice, and cornstarch to boiling. Whisk in the rest of the ingredients; whisking continually, cook 1 minute or until thick.