4 Serves
30 Mins
Bring a large pot of water to a boil and cook the glass noodles according to package instructions until tender, then drain and rinse under cold water.
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Vitamin K
184 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
105 µg / 400 µgCalcium
195 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
128 mg / 420 mgPhosphorus
182 mg / 1,250 mgPotassium
1231 mg / 4,700 mgSodium
1132 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
9 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Using a chef's knife and cutting board, finely chop the cucumber, onion, and tomato into bite-sized pieces.
In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Combine the cooked glass noodles and chopped vegetables in a large mixing bowl, drizzle with the prepared dressing, and toss gently until well coated.
65
g90
g82
g
French