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 simple to arrange in about Quarter-hour and excellent for a lightweight, recent salad that works nicely with any protein.
Prime along with your selection of protein or strive 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 nicely, or serve on the facet of the banh mi. It will additionally pair properly with spring rolls or summer time 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: Gentle or darkish brown sugar could also be substituted.
Please see the recipe card on the finish of the put up for the whole ingredient record with measurements and detailed directions.
Variations & Additions
- Add tofu, tempeh or edamame for protein.
- For extra greens, strive 1 thinly slice purple bell pepper, 1 thinly sliced jalapeno pepper or some thinly sliced purple cabbage.
- You may add recent Thai basil for extra 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 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 nicely underneath chilly water. Watch out to not overcook them or they’ll be mushy.
Step 2: Add the entire dressing elements to a small bowl and whisk to mix.
Step 3: Chop the entire 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 might substitute vermicelli noodles, soba noodles or udon noodles.
Sure. You may 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 should you’re making this upfront.
Professional Suggestions
- For optimum rice noodle texture, I feel soaking works greatest. 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 right texture. This methodology ensures they’re good with out changing into mushy.
- You’ll want to rinse the noodles till chilly water till they’re cooled.
- An affordable julienned peeler is a straightforward technique to put together the carrot and cucumber. For those who 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 lightweight dish full of recent flavors.
For the Salad
For the Dressing
- Put together the Rice Noodles: Place the noodles in a giant bowl and canopy with very popular 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 nicely underneath 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 the entire dressing elements to a small bowl and whisk to mix.
- Put together Contemporary Components: Chop the greens and recent herbs and add to a giant 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 another toppings you get pleasure from.
Notes
You may 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 should you’re making this upfront.
A julienne peeler works greatest for creating skinny strips of carrot and cucumber. For those who don’t have one, you should use a grater to arrange shredded carrot and thinly slice the cucumber by hand.
Vitamin
- Serving Dimension: 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
