Fresh and Easy Vietnamese Noodle Salad

Salad, Vietnamese

Source:

Ingredients

12 ounces thin Asian vermicelli noodles such as rice stick or mung bean

2 carrots shredded

2 cucumbers seeded and shredded

4 green onion chopped

1 1/2 cups fresh bean sprouts

1/3 cup chopped cilantro

1/2 cup fish sauce

1/2 cup seasoned rice vinegar

3 tablespoons sugar

2 cloves garlic pressed or minced

1/4 teaspoon crushed red pepper

Lime

Directions

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 3/4 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.

Notes

Add cooked chicken or shrimp, if desired