Fresh And Easy Vietnamese Noodle Salad #vegetarian #veggies

Fresh And Easy Vietnamese Noodle Salad #vegetarian #veggies

This light and invigorating vermicelli noodle plate of mixed greens gets its motivation from one of my preferred dishes ever, Vietnamese bun servings of mixed greens, with crisp fragmented veggies in a tart Vietnamese rice vinegar dressing, making it a basic side dish to present with flame broiled meats and chicken.

That chicken dish was basically the main thing we made in the roaster. It turned out to be one more device to add to our variety of kitchen machines that implores one to address, "Yet do I truly require it?" We let it be known simply didn't legitimize the room it took up in our confined kitchen so we in the end went separate ways. In any case, this noodle plate of mixed greens… it's digging in for the long haul.

Noodle pasta servings of mixed greens that don't require any cooking are a touch of an irregularity. Pause. What? You can make noodles and skirt the moving bubble in a huge stockpot or cooking in a brothy soup? Noodles that are delicate, flexible, and twirlable yet haven't invested any energy in a foaming tank of water? However, how? It's all in the noodle. In particular, Asian vermicelli noodles.

Also Try Our Recipe : Spicy Peanut Tofu and Bok Choy Rice Bowl

Fresh And Easy Vietnamese Noodle Salad #vegetarian #veggies


  • 12 ounces thin Asian vermicelli noodles such as rice stick or mung bean
  • 2 carrots shredded
  • 2 cucumbers seeded and shredded
  • 4 green onion chopped
  • 1 1/2 cups fresh bean sprouts
  • 1/3 cup chopped cilantro
  • 1/2 cup fish sauce
  • 1/2 cup seasoned rice vinegar
  • 3 tablespoons sugar
  • 2 cloves garlic pressed or minced
  • 1/4 teaspoon crushed red pepper
  • Lime


  1. Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
  2. In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour 3/4 of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.

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