Ingredients
- 4 0z rice noodles
- 2 cups Cucumber sliced
- 1 large tomato chopped
- 1/4 cup cilantro chopped
- 2 tbsp soy sauce
- 2 tbsp canola oil
- 2 tbsp rice vinegar
- 2 tsp sesame oil
- 6 oz cooked shrimp (optional)
Instructions
- In a pot of boiling salted water, cook noodles for 3 minutes or until tender but firm. Drain and rinse with cold water. Drain well. Place in a large bowl; add cucumber, tomato and cilantro.
- In a small bowl, whisk together soy sauce, canola oil, vinegar, sesame oil, salt and pepper. Drizzle over noodle mixture and toss to coat. Top with shrimp, if using.
Nutrition Facts
Cucumber Tomato Rice Noodle Salad
Amount per Serving
Calories
150
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Sodium
370
mg
16
%
Carbohydrates
13
g
4
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
3
g
6
%
Vitamin A
750
IU
15
%
Vitamin C
20.6
mg
25
%
Calcium
40
mg
4
%
Iron
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes
Recipe developed by Emily Richards
