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Tossed Greens with Rice Noodles and Vegetables
Source: dLife

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

Rating:
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

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
1/2 Fat , 1 1/2 Vegetables , 1/2 Fruits , 1/2 Other Carbs
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 oz  rice stick noodles
4 cup  Lettuce, green leaf, fresh, shredded
2 oz  fresh mint
0 1/4 cup  fresh cilantro
1 cup  fresh cucumber, peeled and chopped
1 cup  chopped tomato
1 cup  Pea Pods, snow, steamed
0 1/2 cup  cold water
0 1/2 cup  fresh lime juice
1 tsp  cornstarch
2 tbsp  sugar
2 tsp  minced garlic
2 tsp  light soy sauce
1 tsp  sesame oil
1 tsp  Sauce, black bean
0 1/2 tsp  chili sauce
Directions
  1. 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.
  2. 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.
  3. Heat water, lime juice, and cornstarch to boiling. Whisk in the rest of the ingredients; whisking continually, cook 1 minute or until thick.

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