Vietnamese Rice Noodle Salad Recipe
Its all topped with crunchy peanuts and will keep in your fridge for meal prep.
Vietnamese rice noodle salad recipe. 1 handful chopped fresh herbs preferably a combination of basil cilantro and mint. To cook the rice noodles heat a saucepan with 3 cups of water along with oil and salt on high flame. Vietnamese rice noodle salad made with rice noodles carrot cucumbers basil and cilantro with a quick homemade dressing using soy sauce lime juice and rice vinegar. Ingredients 5 cloves garlic 1 cup loosely packed chopped cilantro 12 jalapeno pepper seeded and minced 3 tablespoons white sugar 14 cup fresh lime juice 3 tablespoons vegetarian fish sauce 1 12 ounce package dried rice noodles.
Bring a large pot of salted water to a boil. Directions place the garlic cilantro jalapeno honey lime juice fish sauce and salt in the bowl of a food processor and process until almost smooth. Jump to recipe keyboardarrowdown 183 calories 34g carbs 3g fat 4g protein. While the noodles cook make the dressing or make it ahead it can be refrigerated for up to 5 days.
1 medium carrot shredded or cut into matchsticks. 8 ounces thin rice noodles roughly the width of linguine 4 napa cabbage leaves thinly sliced crosswise. To begin making the vietnamese rice noodle salad recipe we will get all the elements ready. Once the water comes to a rolling boiling reduce the flame to medium and add the rice noodles.
Cook rice noodles in boiling water according to the package directions.