Veggie Thai Noodle Salad

Toss this tangy side for eight in 30 minutes.

  • prep time 30 min
  • total time 30 min
  • ingredients 7
  • servings 8

Ingredients

1
package (7 oz) vermicelli, broken in half
1
medium carrot, shredded
1
cup sliced quartered cucumber
1
cup coarsely chopped red bell pepper
1/3
cup sliced green onions
1/4
cup chopped fresh cilantro
1/2
cup Thai peanut stir-fry and dipping sauce
  • 1 Cook vermicelli as directed on package. Drain in colander or strainer; rinse with cold water until cold. Drain well.
  • 2 In large bowl, toss drained cold vermicelli and all remaining ingredients to coat evenly with sauce.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    150
    (
    Calories from Fat
    40),
    % Daily Value
    Total Fat
    4 1/2g
    4 1/2%
    (Saturated Fat
    1g,
    1%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    135mg
    135%;
    Total Carbohydrate
    23g
    23%
    (Dietary Fiber
    3g
    3%
      Sugars
    3g
    3%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    30%;
    Vitamin C
    60%;
    Calcium
    0%;
    Iron
    8%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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