Cold Thai Noodle Salad
salads

Cold Thai Noodle Salad

  • 13

    Ingredients

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Ingredients

Instructions

  • FOR the Dressing, mix all ingredients in medium bowl. Set aside.

  • BRING large pot of water to boil. Remove from heat. Add purple corn noodles, stirring to separate noodles. Let stand 5 to 7 minutes or until noodles are tender but firm. Rinse under cold water; drain well.

  • TOSS noodles with 1/4 cup of the dressing. Place on serving platter. Top with bean sprouts, bell pepper and snow peas. Drizzle with remaining dressing. Garnish with cilantro and peanuts.



  • Nutrition Information Per Serving: 220 Calories, Fat 4g, Protein 4g, Carbohydrates 42g, Cholesterol 0mg, Sodium 246mg, Fiber 1g

Nutrition information (per Serving)

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