Vietnamese Noodle Salad
Ingredients
- 2 pkgs dry rice vermicelli noodles
Dressing
- 2 tbsp soy sauce or Tamari
- 2 tbsp lime juice freshly squeezed
- 1 ½ tsp granulated sugar
- 1 tsp neutral oil
- 1 tsp sesame oil
- 1 garlic clove grated
- 1 inch piece ginger peeled and grated
- 1 pinch red pepper flakes or more if desired
Salad
- 1 c sugar snap peas strings removed, cut in half on the bias
- 1 red bell pepper thinly sliced into 1” long batons
- 1 yellow bell pepper thinly sliced into 1” long batons
- 1 12- oz bag Slaw Mix
- 6 green onion thinly sliced
- 1 8- oz bag shredded carrots
- 1 tbsp fresh cilantro finely chopped
- 1 tbsp fresh mint finely chopped
- ½ c roasted peanuts chopped
- 1 tsp sesame seeds toasted
Instructions
- Bring 6 cups of water to a hard boil. Place noodles in a large bowl. Pour boiling water over the noodles and use tongs to separate them. Be gentle, they will break apart if you are rough with them. Let sit for 6 minutes or until tender. (Bite a noodle in the center to test for doneness) Once the noodles are soft, transfer them immediately to an ice water bath to stop the cooking process. Do not skip this step, this will ensure the noodles do not get sticky or mushy.
- In a small bowl or liquid measuring cup, whisk together the soy sauce, lime juice, sugar, oil, garlic, ginger and pepper flakes until completely emulsified. Set aside.
- In a large mixing bowl, toss together the noodles, veggies, slaw mix, green onions and carrots until well combined.
- Pour in the sauce and mix well to coat.
- Finish with a garnish of chopped peanuts, fresh cilantro and mint. Finally sprinkle the sesame seeds across the whole shebang. Let sit 30 minutes before serving for maximum flavor.
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Posted in: Appetizers, Brunch, Dressings, Make Ahead, Party Food, Pasta, Salads, Sides