Vietnamese Rice Noodle Salad recipe
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Ingredients
- 5 cloves garlic 1 cup loosely packed chopped cilantro ½ jalapeno pepper, seeded and minced 3 tablespoons white sugar ¼ cup fresh lime juice 3 tablespoons vegetarian fish sauce 1 (12 ounce) package dried rice noodles 2 carrots, julienned 1 cucumber, halved lengthwise and chopped ¼ cup chopped fresh mint 4 leaves napa cabbage ¼ cup unsalted peanuts 4 sprigs fresh mint
Nutrition Info
- 431.7 caloriescarbohydrate: 89.5 gcholesterol: : -fat: 5.3 gfiber: 4.1 gprotein: 6.6 gsaturatedFat: 0.8 gservingSize: -sodium: 187.5 mgsugar: 12 gtransFat: : -unsaturatedFat: : -
Directions Vietnamese Rice Noodle Salad
Directions
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Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar, stir well. Let the sauce sit for 5 minutes.
Bring a large pot of salted water to a boil. Add the rice noodles, boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.