Description
This Vietnamese-style noodle salad is my ‘too hot to cook’ staple. It is bursting with flavor and makes great use of leftover grilled meat or shrimp.
Ingredients
- ¼ cup water, or more to taste
- 3 tablespoons lime juice
- 3 tablespoons fish sauce
- 3 tablespoons brown sugar, or more to taste
- 1 clove garlic, minced
- 1 teaspoon minced fresh ginger root
- ½ teaspoon Sriracha chile sauce
- 1 (8 ounce) package (linguine-width) rice noodles
- 2 cups thinly sliced Napa (Chinese) cabbage
- 1 ½ cups matchstick-cut carrots
- 8 ounces grilled shrimp
- 1 cup bean sprouts
- ½ English cucumber, halved lengthwise and cut into thin slices
- 2 green onions, thinly sliced
- 2 ⅔ tablespoons chopped fresh mint
- 2 ⅔ tablespoons chopped fresh cilantro
- 2 ⅔ tablespoons chopped fresh basil
- ½ cup coarsely chopped peanuts
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.
Prep Time: 25 mins
Total Time: 30 mins
Servings: 4