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Veggie Thai Noodle Salad

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Veggie Thai Noodle Salad
  • Prep 30 min
  • Total 30 min
  • Ingredients 7
  • Servings 8
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Toss this tangy side for eight in 30 minutes.
Updated Dec 4, 2009

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

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    To make this salad a day ahead: Cook vermicelli; cover and refrigerate. Prep vegetables; place in covered bowl and refrigerate. Just before serving, combine all ingredients and toss gently.

Nutrition Information

150 Calories, 4 1/2g Total Fat, 6g Protein, 23g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
135mg
6%
Potassium
140mg
4%
Total Carbohydrate
23g
8%
Dietary Fiber
3g
10%
Sugars
3g
Protein
6g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
60%
60%
Calcium
0%
0%
Iron
8%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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