Vietnamese Noodle Salad with Tangy Dressing

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 15 minutes

Ingrédients

7 oz thin vermicelli rice noodles (-, dried about 200g; substitute with any thin noodle)

3 cups cucumber (- julienned; about 2 cucumbers)

3 cups carrots (- julienned; about 2 medium carrots)

2 ⅓ cups fresh herbs - basil, cilantro, mint, scallions (- packed tightly)

2 jalapeno peppers (-, optional; cut into thin rounds)

lime wedges (-, optional; for serving)

crushed peanuts (-, optional; for garnish)

¼ cup fish sauce (use soy sauce for vegan option)

¼ cup sugar

⅓ cup water

2 Tablespoons lime juice (- freshly squeezed, about half a lime)

2 teaspoons rice wine vinegar

1 clove garlic (- minced)

1 small Thai chili pepper (-, optional finely diced)

Instructions

Prep the noodles and vegetables

Rehydrate your noodles by soaking them in boiling water for about 3 minutes or until completely soft. Drain the noodles and set them aside in a colander to drain off excess water.This method works if using thin noodles. Otherwise, follow the directions on the package to cook the noodles. Meanwhile prep the vegetables and herbs.

Make the dressing

Add all the ingredients for the dressing in a bowl and stir to combine. Taste and adjust according to your preferences. Makes about 1 cup of sauce.

Assemble and add dressing

Place the noodles in a large bowl and top with the cucumbers, carrots, basil, cilantro, and any other fresh herbs. Add the jalapenos at this time (if using). Add the dressing and toss to combine.

Serve immediately as a main course or as a side. Add your choice of protein on top. See Notes for make ahead instructions.

Nutrition

• Calories: 117 kcal
• Lipides Totaux: 1 g
• Lipides Saturés: 1 g
• Sodium: 880 mg
• Glucides Totaux: 26 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 19 g
• Protéines: 4 g