Fresh And Easy Vietnamese Noodle Salad #vegetarian #sidedish

Fresh And Easy Vietnamese Noodle Salad #vegetarian #sidedish

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

Vermicelli noodles are slim and adaptable when cooked and are a famous filling in Asian spring rolls. I regularly experience two styles of vermicelli noodles when I'm shopping for food.

The dressing for the mollified noodles and destroyed veggies is a tart sweet and acrid Vietnamese sauce called nuoc cham. It's made with fish sauce and prepared rice vinegar. In picking fish sauce, dependably pick an astounding fish sauce that hasn't been left opened in your pantry for a really long time (the fishy flavor will turn out to be progressively articulated.)

You can serve this salad with Sticky Lemon Tofu

Fresh And Easy Vietnamese Noodle Salad #vegetarian #sidedish

This light and fresh Asian salad filled with cucumber, carrot and bean sprouts is a tangy side dish for grilled meats and poultry or eaten as a main dish on its own.


  • 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.

Read more our recipe : Breakfast Tacos with Fire Roasted Tomato Salsa

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