This Vietnamesestyle noodle salad is my too hot to cook staple It is bursting with flavor and makes great use of leftover grilled meat or shrimp
Prep Time
30 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Whisk water
lime juice
fish sauce
brown sugar
garlic
ginger
and Sriracha together in a bowl until the sugar is dissolved.
Bring a large pot of water to a full boil; remove from heat and soak rice noodles in the hot water for 1 minute. Stir to separate the noodles and continue soaking until the noodles are tender
about 3 minutes more. Drain noodles and rinse with cold water until cooled. Shake noodles in colander to drain as much water as possible.
Mix noodles
cabbage
carrots
shrimp
bean sprouts
cucumber slices
green onions
mint
cilantro
and basil together in a large bowl. Drizzle the dressing over the salad and toss to coat. Top with chopped peanuts.
Dealer's Choice:
Dressing can be made ahead and refrigerated for up to 5 days.
You can use sambal oelek chile pepper sauce or red pepper flakes in place of Sriracha
if that better fits your tastes.
Any leftover grilled meat works well in this salad: shrimp
pork
or chicken are all great options.
The salad is very flexible; try adding julienned red or yellow pepper
pea pods
baby bok choy
or substitute sliced romaine lettuce for the cabbage.
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