VIETNAMESE RICE NOODLE SALAD

When it’s hot as hell out and you need a refreshing lunch, make this a meal by topping it with some Ginger-Sesame Baked Tofu.

MAKES ENOUGH FOR 4 AS MAIN, 6 AS A SIDE
1 package (6.75 ounces) maifun or thin rice noodles
1⁄2 head of lettuce, chopped*
2 medium carrots, cut into matchsticks
1 cucumber, peeled and cut into matchsticks
1 cup thinly sliced fresh mint leaves
1 cup thinly sliced fresh basil leaves
1 cup chopped cilantro leaves
1 cup sliced green onions

Toasted Sesame Dressing, with 1 clove minced garlic added for an extra special something
1⁄2 cup salted, roasted peanuts, finely chopped Lime wedges, for serving 1 Cook the noodles according to package directions. When they are done, drain the noodles and run them under cold water until they are cool to the touch. Set aside.

2 While all that is going down, you should get all your veggies and herbs ready and make your
dressing.

3 To serve, pile a large mound of noodles in the center of each plate. Arrange the lettuce, veggies, and herbs around the mound while leaving a good amount of the noodles exposed.

Drizzle the dressing on both the noodles and lightly around the vegetables and herbs, then sprinkle the peanuts all over that delicious bitch. Serve with lime wedges.

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