4 Serves
80 Mins
13 g
30 g
11 g
Wash the fresh vegetables thoroughly and pat them dry using paper towels.
Ingredients, vitamins, and health benefits
Fresh Vegetables (Carrots, Cucumber, Lettuce)
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
VietnameseVitamin E
3 mg / 15 mgVitamin K
1246 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
253 µg / 400 µgCalcium
543 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
210 mg / 420 mgPhosphorus
225 mg / 1,250 mgPotassium
945 mg / 4,700 mgSodium
718 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
6 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Using a chef's knife and cutting board, chop the vegetables into uniform, bite-sized pieces.
In a small mixing bowl, whisk together the sesame oil, vinegar, and seasonings to create the dressing.
In a large wok over medium-high heat, stir-fry the chopped vegetables until tender-crisp, then remove from heat to cool.
Combine the cooled vegetables in a large serving bowl, drizzle with the prepared dressing, and toss gently to coat.
Glass Noodles
Soy Sauce
Sugar
Sesame Oil
Rice Vinegar
Salt
Black Pepper
Vitamin A
795 µg / 900 µgVitamin C
54 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
1246 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
253 µg / 400 µgCalcium
543 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
210 mg / 420 mgPhosphorus
225 mg / 1,250 mgPotassium
945 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
25
g46
g17
g
Italian
ThaiZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
15 µg / 55 µgAlcohol
0 g