Rice Noodle Salad

Name: Rice Noodle Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters matchstick-cut carrots; 2 Tbsps finely chopped unsalted, dry-roasted peanuts; 2 larges eggs, lightly beaten; 355 milliliters thinly sliced English cucumber; 118 milliliters fresh basil leaves; 473 milliliters fresh bean sprouts; 118 milliliters chopped fresh cilantro; 118 milliliters fresh mint leaves; 6 garlic cloves, minced; 5 thinly sliced green onions; 6 Tbsps ketchup; 2 Tbsps lime juice; 12 lime wedges; 2 Tbsps lower-sodium soy sauce; 227 grams uncooked wide rice sticks (banh pho); 2 Tbsps sesame oil, divided; 2 shallots, thinly sliced; 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong); 227 grams tempeh, cut into 1/2-inch cubes; 118 milliliters organic vegetable broth

Need a gluten free, dairy free, and vegetarian main course? Rice Noodle Salad could be an outstanding recipe to try. This recipe makes 6 servings with 397 calories, 16g of protein, and 13g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. If you have tempeh, vegetable broth, lime wedges, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.