Fresh and East Vietnamese Noodle Salad
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 oz Vermicelli 2 medium Carrots, raw 2 medium Cucumber (peeled) 4 serving Green Onion (fresh-1 stalk) 1.5 cup Bean sprouts 70 grams Cilantro, raw 4 fl oz Fish Sauce 5 tbsp Nakano Seasoned Rice Vinegar 9 tsp Granulated Sugar 2 clove Garlic 0.25 tsp crushed red pepper flakes (by TORI7HARRISON) 1 fruit (2" dia) Limes
Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour ¾ of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.
Serving Size: 1
Number of Servings: 6
Recipe submitted by SparkPeople user KAI_KANONG1.
In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour ¾ of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.
Serving Size: 1
Number of Servings: 6
Recipe submitted by SparkPeople user KAI_KANONG1.
Nutritional Info Amount Per Serving
- Calories: 186.9
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,676.3 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 3.6 g
- Protein: 6.3 g
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