4 Serves
30 Mins
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.
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VietnameseVitamin K
30 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
43 µg / 400 µgCalcium
23 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
35 mg / 1,250 mgPotassium
157 mg / 4,700 mgSodium
301 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Using a chef's knife and cutting board, wash and chop the cucumber, onion, and lettuce into bite-sized pieces.
In a small mixing bowl, whisk together the rice vinegar, olive oil, salt, and black pepper to create the dressing.
Combine the prepared noodles and chopped vegetables in a large bowl, drizzle with the dressing, and toss gently to combine before serving.
22
g33
g16
g
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Libyan