Foodie Crush · by Heidi Larsen★ 4.3 (345)
Fresh and Easy Vietnamese Noodle Salad
NUTRITION · PER SERVING—
CAL 23%·PRO 19%
CARBS 101G89% OF CAL
4G FIBER24G SUGAR73G OTHER
FAT 1G2% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, tangy noodle salad with fresh cucumber, carrot, and bean sprouts tossed in a fish sauce vinaigrette. Serve it warm or cold as a refreshing side or vegetarian main.
mainvietnamesesaladdairy free
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Nutrition & ingredients
Ingredients
- 12 ounces thin Asian vermicelli noodles such as rice stick or mung bean
- 2 carrots (, shredded)
- 2 cucumbers (, seeded and shredded)
- 4 green onions (, chopped)
- 1 1/2 cups fresh bean sprouts
- 1/3 cup chopped cilantro
- 1/2 cup fish sauce
- 1/2 cup seasoned rice vinegar
- 3 tablespoons sugar
- 2 cloves garlic (, pressed or minced)
- 1/4 teaspoon crushed red pepper
- Lime
At a glance
PER SERVING
CAL 23%·PRO 19%
CARBS 101G89% OF CAL
4G FIBER24G SUGAR73G OTHER
FAT 1G2% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 3848mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 457mg
- Calcium
- 81mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 3848MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.