Bring 2-3 quarts water to a rolling boil. Add rice noodles and cook for 6 minutes, or as long as directed by package. Rinse under cold water and drain/dry thoroughly.
Add vegetables and mix with 1-2 cups of the salad dressing, per preference. Keeps nicely in the fridge for 4 days.
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|Serving Size: 1 Serving (93g)|
|Recipe Makes: 6|
|Calories from Fat: 3 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 85.2mg||3 %|
|Potassium 147.8mg||4 %|
|Total Carbohydrate 34.4g||10 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 33g|
|Protein 1.9g||3 %|
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Calories per serving: 150
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