Recipe
Noodle Salad With Almond
Rice noodles tossed in creamy almond butter with crisp carrots and cucumber.
Ingredients
- 200 g rice-noodles-dry
- 80 g almond-butter-creamy
- 150 g almond-milk-unsweetened-plain-refrigerated
- 100 g carrots-raw
- 50 g cucumber-raw
Steps
- Boil the rice noodles until tender.
- Combine noodles with sliced carrots and cucumber.
- Whisk almond butter with almond milk in a bowl.
- Pour the dressing over the noodle mixture.
- Serve this light preparation immediately.
Per serving
320 kcal · protein 7.6 g · carbs 47 g · fat 11.5 g
Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.
Diet and allergens
Contains: dairy, nuts, wheat
Labels: vegetarian, egg-free, shellfish-free, soy-free
Tags come from the ingredient foods. Check packaged ingredients for your own allergies.
Educational information only, not medical or dietary advice. Consult a qualified health professional for personal nutrition guidance.