The cabbage and carrots in this dish supply 126 percent of your daily vitamin A, key to maintaining healthy eyes.

Ingredients

　　1 package (2 ounces) rice noodles

　　2 cups shredded cabbage

　　1 cup julienned carrots

　　1/2 cucumber, peeled, quartered and sliced lengthwise

　　1 red bell pepper, cored, seeded and cut into thin strips

　　1/4 cup chopped scallions

　　2 cups chopped skinless roasted chicken

　　1/4 cup chopped fresh basil

　　1/4 cup chopped fresh mint

　　1/4 cup fresh lime juice

　　1/4 cup seasoned rice vinegar

　　3 tablespoon sugar

　　4 teaspoon fish sauce

　　1/4 teaspoon Asian chile paste

　　1 tablespoon peanut oil

　　Bring lightly salted water to a boil in a medium pot; cook noodles 3 minutes. Place cabbage in a colander and drain noodles over cabbage; immediately rinse with cold water. Drain again. Toss cabbage and noodles in a bowl with carrots, cucumber, pepper, scallions and chicken. Whisk basil, mint, juice, vinegar, sugar, fish sauce, chile paste and oil in another bowl; drizzle over noodle mixture; toss and divide among 4 bowls.

Nutrition Per Serving

　　12.4 g fat (2.7 g saturated)

　　32.7 g carbs

　　3.2 g fiber

　　23.2 g protein

　　#### Nutritional analysis provided by Self