This chilly Vietnamese noodle salad with recent veggies and tangy lime dressing takes simply Quarter-hour to make.
Desk of Contents
Concerning the Recipe
This straightforward rice noodle salad is full of recent greens and complemented by a zesty dressing.
The dressing is a flavourful mix of lime juice, coconut aminos, rice wine vinegar and garlic that provides daring taste. The salad base is tender rice noodles with julienned carrots and cucumber, bean sprouts and many recent herbs.
The recipe is straightforward to arrange in about Quarter-hour and excellent for a light-weight, recent salad that works effectively with any protein.
High along with your alternative of protein or strive one thing like this Tofu Katsu, Crispy Baked Tofu, Garlic Herb Marinated Tempeh.
I believe the tofu from this Vermicelli Bowls, Wholesome Vegan Tofu Poke Bowl or Vegan Tofu Banh Mi would work effectively, or serve on the facet of the banh mi. It could additionally pair properly with spring rolls or summer time rolls for a Vietnamese-inspired feast.
Elements Notes
- Rice Noodles: You need to use flat rice stick noodles or substitute vermicelli noodles.
- Rice Vinegar: You need to use seasoned or unseasoned rice vinegar.
- Coconut Aminos: Soy sauce or gluten-free tamari could also be substituted.
- Coconut Sugar: Mild or darkish brown sugar could also be substituted.
Please see the recipe card on the finish of the submit for the entire ingredient listing with measurements and detailed directions.
Variations & Additions
- Add tofu, tempeh or edamame for protein.
- For added greens, strive 1 thinly slice purple bell pepper, 1 thinly sliced jalapeno pepper or some thinly sliced purple cabbage.
- You possibly can add recent Thai basil for added herbs.
- You need to use the peanut sauce from this Peanut Tofu Bowl and omit the lime dressing for a variation on this recipe.
Step-by-Step Directions
Step 1: Put together the rice noodles by soaking in scorching water in a big pot or bowl for Quarter-hour or till softened.
As soon as absolutely softened within the soaking water, drain and rinse effectively beneath chilly water. Watch out to not overcook them or they’ll be mushy.
Step 2: Add all the dressing elements to a small bowl and whisk to mix.
Step 3: Chop all the recent elements and add to a big bowl.
Step 4: Add the noodles and dressing and toss to mix. Let the salad marinate for 10-Quarter-hour then get pleasure from.
Recipe FAQs
This recipe is for rice noodles however you can substitute vermicelli noodles, soba noodles or udon noodles.
Sure. You can also make this upfront and retailer in an hermetic container and retailer within the fridge for 1-3 days relying how recent your bean sprouts are. Contemplating leaving the bean sprouts out till serving in the event you’re making this upfront.
Knowledgeable Suggestions
- For optimum rice noodle texture, I believe soaking works finest. Boiling them runs the chance of overcooking, leading to a mushy consistency. You need to use a big pot of water bowl. It could take a minute or two for the noodles to melt sufficient for full submersion. Take a look at after 5 minutes, however be ready to attend as much as Quarter-hour for the right texture. This technique ensures they’re excellent with out turning into mushy.
- Remember to rinse the noodles till chilly water till they’re cooled.
- A cheap julienned peeler is a simple solution to put together the carrot and cucumber. Should you don’t have one, you are able to do grated carrots and thinly slice the cucumber by hand or simply cube it.
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Description
A Vietnamese chilly noodle salad with tender rice noodles, crunchy veggies, recent herbs and a tangy lime dressing for a light-weight dish full of recent flavors.
For the Salad
For the Dressing
- Put together the Rice Noodles: Place the noodles in a massive bowl and canopy with highly regarded water. It make take a couple of minutes earlier than you possibly can submerge all of them. Soak for 10-Quarter-hour till softened. Keep away from overcooking the noodles or they’ll be mushy. Drain and rinse effectively beneath cool water to cease the cooking course of. Put aside to additional drain when you put together the remainder of the recipe.
- Make the Dressing: Add all the dressing elements to a small bowl and whisk to mix.
- Put together Recent Elements: Chop the greens and recent herbs and add to a massive bowl with the bean sprouts.
- Combine Salad: Add the noodles and dressing to the recent elements and toss to mix. Let sit for 10-Quarter-hour to marinate. Divide between serving bowls and serve with extra recent herbs, lime wedges or every other toppings you get pleasure from.
Notes
You can also make this upfront and retailer in an hermetic container and retailer within the fridge for 1-3 days relying how recent your bean sprouts are. Contemplating leaving the bean sprouts out till serving in the event you’re making this upfront.
A julienne peeler works finest for creating skinny strips of carrot and cucumber. Should you don’t have one, you need to use a grater to arrange shredded carrot and thinly slice the cucumber by hand.
Vitamin
- Serving Measurement: 1
- Energy: 289
- Sugar: 6 g
- Fats: 0.5 g
- Carbohydrates: 64 g
- Fiber: 3 g
- Protein: 5 g
Key phrases: vietnamese noodle salad, chilly rice noodle salad
