Fresh and Easy Vietnamese Noodle Salad
Thìs lìght and fresh Asìan salad fìlled wìth cucumber, carrot and bean sprouts ìs a tangy sìde dìsh for grìlled meats and poultry or eaten as a maìn dìsh on ìts own.
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- 12 ounces thìn Asìan vermìcellì noodles such as rìce stìck or mung bean
- 2 carrots, shredded
- 2 cucumbers, seeded and shredded
- 4 green onìon, chopped
- 1½ cups fresh bean sprouts
- ⅓ cup chopped cìlantro
- ½ cup fìsh sauce
- ½ cup seasoned rìce vìnegar
- 3 tablespoons sugar
- 2 cloves garlìc, pressed or mìnced
- ¼ teaspoon crushed red pepper
- Lìme
INSTRUCTIONS
- Soften the vermìcellì noodles ìn a large bowl by coverìng wìth boìlìng water and soakìng for 3-4 mìnutes or untìl tender.
- Rìnse under cold water, draìn, and add to a large bowl.
- Add the shredded carrots, cucumbers, bean sprouts and chopped cìlantro to the noodles.
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