Try this Vietnamese Rice-Noodle Salad recipe, or contribute your own.
Suggest a better descriptionPlace the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts. HOT OFF THE GRILL SHOW #HG1A07 8/7/98 All recipes Copyrighted by Bobby Flay 1998. Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino Recipe by: Bobby Flay/TVFN Posted to KitMailbox Digest by Pat Hanneman
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Serving Size: 1 Serving (178g) | ||
Recipe Makes: 6 | ||
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Calories: 315 | ||
Calories from Fat: 32 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 910.2mg | 31 % | |
Potassium 252.5mg | 7 % | |
Total Carbohydrate 69.9g | 21 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 65.1g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 315
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