The cabbage and carrots in this dish supply 126 percent of your daily vitamin A, key to maintaining healthy eyes.
Recipe information
Yield
Makes 4 servings
Ingredients
1 package (2 ounces) rice noodles
2 cups shredded cabbage
1 cup julienned carrots
1/2 cucumber, peeled, quartered and sliced lengthwise
1 red bell pepper, cored, seeded and cut into thin strips
1/4 cup chopped scallions
2 cups chopped skinless roasted chicken
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
1/4 cup fresh lime juice
1/4 cup seasoned rice vinegar
3 tablespoon sugar
4 teaspoon fish sauce
1/4 teaspoon Asian chile paste
1 tablespoon peanut oil
Preparation
Bring lightly salted water to a boil in a medium pot; cook noodles 3 minutes. Place cabbage in a colander and drain noodles over cabbage; immediately rinse with cold water. Drain again. Toss cabbage and noodles in a bowl with carrots, cucumber, pepper, scallions and chicken. Whisk basil, mint, juice, vinegar, sugar, fish sauce, chile paste and oil in another bowl; drizzle over noodle mixture; toss and divide among 4 bowls.
Nutrition Per Serving
Nutritional analysis per serving: 335 calories
12.4 g fat (2.7 g saturated)
32.7 g carbs
3.2 g fiber
23.2 g protein
#### Nutritional analysis provided by Self
