By W.R.Y Trucking
Bring a large pot of water to a boil, then add 1 teaspoon of salt.
Add the rice noodles to the boiling water and cook according to the package instructions, usually about 5-7 minutes, until al dente. Stir occasionally to prevent sticking.
Drain the noodles and rinse them under cold water to cool them down and stop the cooking process.
In a large bowl, combine the cooled noodles with mixed vegetables (carrot, bell pepper, cucumber).
In a small bowl, whisk together the soy sauce, sesame oil, and lime juice until well combined.
Pour the dressing over the noodles and vegetables, tossing everything together until well coated.
Transfer the salad to a serving platter or individual bowls.
Garnish with sesame seeds before serving.
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This Salad Asian Vegetarian Quick & Easy recipe is ready in 25 minutes and features rice noodles, mixed vegetables (carrot, bell pepper, cucumber), soy sauce and other delicious ingredients. Contains 360 calories total.
Bring a large pot of water to a boil, then add 1 teaspoon of salt.
Add the rice noodles to the boiling water and cook according to the package instructions, usually about 5-7 minutes, until al dente. Stir occasionally to prevent sticking.
Drain the noodles and rinse them under cold water to cool them down and stop the cooking process.
In a large bowl, combine the cooled noodles with mixed vegetables (carrot, bell pepper, cucumber).
In a small bowl, whisk together the soy sauce, sesame oil, and lime juice until well combined.
Pour the dressing over the noodles and vegetables, tossing everything together until well coated.
Transfer the salad to a serving platter or individual bowls.
Garnish with sesame seeds before serving.
Calories per Serving: 360
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