Rice Noodles with Herbs


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This is a perfect, light summer dish with fast-cooking noodles, veggies and a delicious Asian dressing. Serve warm or at room temperature.

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Time needed

20 min preparation + 10 min cooking


  • 3 sm. carrots, peeled and cut into 2" by 1/4" matchstick strips (1 1/3 C.)
  • 1/3 C. seasoned rice vinegar
  • 1 pkg. (1 lb.) 1/2-inch wide flat rice noodles
  • 1/3 English (seedless) cucumber, unpeeled and cut into 2" by 1/4" matchstick strips (1 C.)
  • 1 C. loosely packed fresh cilantro leaves
  • 1/2 C. loosely packed fresh mint leaves
  • 1/3 C. loosely packed small fresh basil leaves
  • 1/3 C. snipped fresh chives
  • 2 tsp. Asian sesame oil

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In small bowl, stir carrots with rice vinegar. Let stand at room temperature while preparing noodles.

In 8-quart saucepot, heat 5 quarts water to boiling over high heat. Add noodles and cook just until cooked through, about 3 minutes. Drain noddles; rinse under cold running water and drain again.

Transfer noodles to large shallow serving bowl. Add carrots with their liquid, cucumber, cilantro, mint, basil, chives and sesame oil; toss well.

Each serving: About 470 calories, 7g protein, 105g carbohydrate, 3g total fat (0g sat.), 0mg cholesterol, 550mg sodium.


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