Thai Noodle Salad

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* Exported from MasterCook *

 

Thai Noodle Salad

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 16 oz package rice noodles

2/3 cup rice vinegar

1/4 cup sweetener

2 cucumbers -- peeled, julienned

2 scallions -- chopped

1/2 cup peanuts -- chopped

2 tablespoons fresh cilantro -- chopped

1 tablespoon fresh basil -- chopped

or

1 teaspoon dried basil

1/4 cup Bragg's or soy sauce

1/2 teaspoon crushed red pepper

 

Cook noodles in boiling water, 5 minutes, just until tender. Drain. Combine

vinegar and sweetener in a small saucepan.

 

Heat until sweetener dissolves. Cool.

 

In a large bowl, combine noodles, cooled vinegar mixture, and remaining

ingredients. Toss to distribute evenly and coat thoroughly.

 

Source:

" Incredibly Delicious - The Vegan Paradigm Cookbook "

Copyright:

" 2000 by Gentle World, Inc. "

 

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Per Serving (excluding unknown items): 370 Calories; 6g Fat (14.9% calories from

fat); 4g Protein; 76g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 29mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat;

1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0