Look for rice noodles in the pasta or multicultural aisles of your grocery store and keep them on hand for when you're craving something a little exotic. They cook in even less time than wheat pasta. Any width of noodle will do.
- Portion size 4 servings
Ingredients
Method
In large pot of boiling salted water, cook noodles for 4 to 6 minutes or until tender but firm. Drain and rinse under cold running water. Drain again and transfer to serving bowl. Top with cucumber, carrot and red pepper.
Meanwhile, in small bowl, whisk together sugar, water, fish sauce, lime juice and garlic; set aside.
Cut beef into thin strips. In skillet, heat oil over medium-high heat; stir-fry beef for about 2 minutes or until browned. Add to pasta mixture.
Add fish sauce mixture to skillet; bring to boil. Add shrimp; reduce heat and simmer for 1 minute or until heated through. Pour over noodles. Sprinkle with mint (if using).
Nutritional facts <b>Per serving:</b> about
- Sodium 2154 mg
- Protein 24 g
- Calories 407.0
- Total fat 6 g
- Cholesterol 124 mg
- Saturated fat 1 g
- Total carbohydrate 63 g
%RDI
- Iron 22.0
- Folate 15.0
- Calcium 6.0
- Vitamin A 69.0
- Vitamin C 57.0
