Ingredients for Cellophane Noodles With Garlic Cucumbers And Cilantro Ww
- Cellophane Noodles
- Fresh Cilantro
- Garlic Cloves
- Vegetable Oil
- Rice Wine Vinegar
- 1 tablespoon sugar
- 1 teaspoon fish sauce
- 1/2 cup julienned carrots
- Snow Peas
- 1 cup thinly sliced cucumbers
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How to Make Cellophane Noodles With Garlic Cucumbers And Cilantro Ww
- Bring a large pot of water to a boil. Add 8 ounces cellophane noodles and simmer for 3 minutes. Drain immediately and rinse with cold water to prevent sticking.
- While noodles cook, prepare the dressing: In a large bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon sugar, and 1 teaspoon fish sauce.
- Add 1/2 cup finely chopped fresh cilantro, 2 cloves minced garlic, 1/2 cup julienned carrots, and 1/2 cup snow peas to the dressing. Mix well.
- Add 1 cup thinly sliced cucumbers to the dressing.
- Gently toss the drained cellophane noodles into the dressing, ensuring they are evenly coated.
- Serve immediately or chill for later. Garnish with extra cilantro and sesame seeds (optional).
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
28g
Fat
2g
Carbs
11g
