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4 Serves
40 Mins
15 g
55 g
10 g
Bring a large pot of water to a boil and cook the vermicelli rice noodles according to package instructions until tender, then drain and rinse under cold water.
Ingredients, vitamins, and health benefits
Rice Vermicelli Noodles
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Vitamin K
92 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
215 µg / 400 µgCalcium
151 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
319 mg / 420 mgPhosphorus
149 mg / 1,250 mgPotassium
1243 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
Wash the lettuce and cucumber thoroughly, then use a chef's knife to chop the lettuce, cucumber, onion, and tomatoes into bite-sized pieces.
In a small bowl, whisk together the rice vinegar, olive oil, salt, and black pepper to create the dressing.
Combine the cooked noodles and chopped vegetables in a large mixing bowl, drizzle with the prepared dressing, and toss gently until well combined.
Fish Sauce
Fresh Herbs
Rice Vinegar
Lettuce
Cucumber
Onion
Tomato
Olive Oil
Salt
Black Pepper
Vitamin A
349 µg / 900 µgVitamin C
34 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
92 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
215 µg / 400 µgCalcium
151 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
319 mg / 420 mgPhosphorus
149 mg / 1,250 mgPotassium
1243 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
18
g92
g9
g
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ItalianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgAlcohol
0 g