large pot of water to boil. Remove from heat. Add rice noodles; let stand 5 minutes, stirring occasionally. Drain and rinse with cold water. (If noodles start to stick together, rinse with cold water and drain again.)MEANWHILE,
mix vinegar, soy sauce, Seasoning, sugar, lime juice and oil in small bowl. Set aside.PLACE
noodles in large bowl. Add lettuce, carrot and cucumber; toss to mix well. Drizzle with dressing; toss to coat. Divide noodle salad among serving plates. Sprinkle with onions. Serve immediately.Nutrition Information Per Serving:
131 Calories, Fat 3g, Protein 3g, Carbohydrates 23g, Cholesterol 0mg, Sodium 646mg, Fiber 1gTest Kitchen Tip:
If rice noodles are unavailable, try with angel hair pasta. Cook as directed on package.