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
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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