Vietnamese Noodle-Vegetable Toss Recipe

Name: Vietnamese Noodle-Vegetable Toss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 6 ounces uncooked linguine-style rice noodles (such as Thai Kitchen); 1 tablespoon sugar; 2 tablespoons water; 1 tablespoon fish sauce; 1 tablespoon fresh lime juice; 2 cups packaged tricolor slaw mix; 1 cup grated English cucumber; 1 cup fresh bean sprouts; 1 cup fresh cilantro leaves; 1/2 cup chopped unsalted, dry-roasted peanuts

Servings: persons

6 cups water
6 ounces uncooked linguine-style rice noodles (such as Thai Kitchen)
1 tablespoon sugar
2 tablespoons water
1 tablespoon fish sauce
1 tablespoon fresh lime juice
2 cups packaged tricolor slaw mix
1 cup grated English cucumber
1 cup fresh bean sprouts
1 cup fresh cilantro leaves
1/2 cup chopped unsalted, dry-roasted peanuts

1
Bring 6 cups water to a boil in a large saucepan. Remove from heat; add rice noodles. Let soak 3 minutes or until tender. Drain.
2
While noodles soak, combine sugar and next 3 ingredients in a small bowl, stirring well with a whisk.
3
Combine noodles, slaw mix, and next 3 ingredients in a large bowl. Toss with sugar mixture. Sprinkle with peanuts. Serve immediately.
4
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5
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6
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300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 cups water, 6 ounces uncooked linguine-style rice noodles (such as Thai Kitchen), 1 tablespoon sugar, 2 tablespoons water, and more.

Yes, Vietnamese Noodle-Vegetable Toss falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Noodle-Vegetable Toss

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