Recipes

Cucumber Tomato Rice Noodle Salad

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Yield: 4 servings
Prep Time: 10 minutes
Cook Time:
Refreshing take on a pasta salad for summer with rice noodles, tomatoes and cucumber. Be sure to add the shrimp for a light summer lunch or dinner idea.

Ingredients:

Instructions:

  1. 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.
  2. 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 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 370mg 15%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 3g
Protein 3g 6%
Vitamin A 15%
Vitamin C 25%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Emily Richards

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