Vietnamese Rice-Noodle Salad

Name: Vietnamese Rice-Noodle Salad
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 3
Cuisine: Vietnamese, Asian
Ingredients: 2 carrots, julienned; 237 milliliters chopped cilantro; 1 cucumber, halved, peeled, seeded and sliced into thin half-rounds; 59 milliliters chopped dry-roasted nuts; 3 Tbsps fish sauce; 59 milliliters chopped fresh mint; 4 cloves garlic, finely chopped; 1 Tbsp honey; 1 jalapeno pepper, chopped; 1 teaspoon kosher salt; 59 milliliters fresh lime juice; 118 milliliters finely shredded napa cabbage; 454 grams dried rice vermicelli

Vietnamese Rice-Noodle Salad might be a good recipe to expand your side dish recipe box. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 3. One portion of this dish contains roughly 11g of protein, 7g of fat, and a total of 697 calories. From preparation to the plate, this recipe takes roughly 55 minutes. It is a good option if you're following a dairy free and pescatarian diet. Head to the store and pick up honey, napa cabbage, cucumber, and a few other things to make it today.

Instructions

Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes.

Ingredients you will need

Fish Sauce

Lime Juice

Cilantro

Jalapeno Pepper

Pasta

Garlic

Honey

Water

Salt

Equipment you will use

Food Processor

Bowl

Pot

Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.

Ingredients you will need

Napa Cabbage