This chilly Vietnamese noodle salad with contemporary veggies and tangy lime dressing takes simply Quarter-hour to make.
Desk of Contents
In regards to the Recipe
This simple rice noodle salad is filled with contemporary 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 plenty of contemporary herbs.
The recipe is simple to arrange in about Quarter-hour and ideal for a light-weight, contemporary salad that works effectively with any protein.
High together with your alternative of protein or attempt one thing like this Tofu Katsu, Crispy Baked Tofu, Garlic Herb Marinated Tempeh.
I feel 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 season rolls for a Vietnamese-inspired feast.
Components Notes
- Rice Noodles: You should utilize flat rice stick noodles or substitute vermicelli noodles.
- Rice Vinegar: You should utilize 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 put up for the entire ingredient checklist with measurements and detailed directions.
Variations & Additions
- Add tofu, tempeh or edamame for protein.
- For added greens, attempt 1 thinly slice pink bell pepper, 1 thinly sliced jalapeno pepper or some thinly sliced pink cabbage.
- You possibly can add contemporary Thai basil for added herbs.
- You should utilize 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 sizzling water in a big pot or bowl for Quarter-hour or till softened.
As soon as totally softened within the soaking water, drain and rinse effectively below chilly water. Watch out to not overcook them or they’ll be mushy.
Step 2: Add all the dressing components to a small bowl and whisk to mix.
Step 3: Chop all the contemporary components 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 take pleasure in.
Recipe FAQs
This recipe is for rice noodles however you would 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 contemporary your bean sprouts are. Contemplating leaving the bean sprouts out till serving in case you’re making this upfront.
Skilled Suggestions
- For optimum rice noodle texture, I feel soaking works finest. Boiling them runs the chance of overcooking, leading to a mushy consistency. You should utilize 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 proper texture. This technique ensures they’re good with out changing into mushy.
- You should definitely 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, contemporary herbs and a tangy lime dressing for a light-weight dish filled with contemporary flavors.
For the Salad
For the Dressing
- Put together the Rice Noodles: Place the noodles in a giant bowl and canopy with extremely popular water. It make take a couple of minutes earlier than you may 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 below 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 components to a small bowl and whisk to mix.
- Put together Contemporary Components: Chop the greens and contemporary herbs and add to a giant bowl with the bean sprouts.
- Combine Salad: Add the noodles and dressing to the contemporary components and toss to mix. Let sit for 10-Quarter-hour to marinate. Divide between serving bowls and serve with extra contemporary herbs, lime wedges or some other toppings you take pleasure in.
Notes
You can also make this upfront and retailer in an hermetic container and retailer within the fridge for 1-3 days relying how contemporary your bean sprouts are. Contemplating leaving the bean sprouts out till serving in case 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 should utilize 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
