Lunch

Rice Noodle Salad is for Lunch.

Rice Noodle Salad takes 10 minutes to prepare.

Rice Noodle Salad takes 3 minutes to cook.

Rice Noodle Salad makes 1 servings.

The ingredients for Rice Noodle Salad are:

These are in metric - so just divide by 25 if you want it in ounces
Rice Noodles -75g
Carrot - 1 medium
Spring (Green) Onions 2or 3
Mushrooms - 75g
Cashew Nuts - 25g
Sesame Oil 2 tsps
Balsamic vinegar 1 tbsp
Soy Sauce 1 Tbsp

Here is how you make Rice Noodle Salad:

Chop the carrot into strips, Onions however you like them long and thing or round. Chop the mushroom too and the nuts whilst you are at it. Throw these into container or bowl in no particular orderCook the rice noodles. Whilst you are waiting for them to cook measure out the wet ingredients into lunch container . Drain the noodles - put them into the container. ( You may want to cut them) Put the lid on and shake it all about.Keeps overnight in the fridge for next day if needed.Vary ingredients as you feel fit - I like some red pepper in there for colour and will swop the cashews for tofu ( especially nice tofu with sesame or almonds in it!)Number of Servings: 1Recipe submitted by SparkPeople user KATFRIN.

The nutritional information for Rice Noodle Salad is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 417.6

• Total Fat: 21.4 g
• Cholesterol: 0.0 mg
• Sodium: 1,090.8 mg
• Total Carbs: 49.6 g
• Dietary Fiber: 7.9 g
• Protein: 13.3 g

Rice Noodle Salad is Asian cuisine.

The dietary needs meet for Rice Noodle Salad is Lactose Free