This Vietnamese noodle salad is not only fast, but you actually don’t even need a stovetop to cook it! It’s also very healthy and can be made totally vegan with the omission of the fish sauce.
Ingredients
- 1 block of rice noodles
- 1/2 cucumber
- 2 radishes
- 1 carrot
- 2 scallions
- 2 tablespoons of rice wine vinegar
- 1/2 tablespoon of fish sauce or soy sauce
- 1/2 teaspoon of sugar or honey
- Juice of one lime
- Peanuts, basil, and cilantro to garnish
Instructions
- Start by boiling some water and put the rice noodles in a bowl. Cover the noodles in water and let them sit for as long as the package says.
- While they sit, cut up cucumbers, radishes, carrots, scallions, and any other veggies you want to go into the salad. You can also cut up red chilis if you like some spice in your salad.
- To make the dressing, mix together rice wine vinegar, or good apple cider vinegar if you don’t have, fish sauce or soy sauce if you’re vegetarian, sugar or honey, and the juice of one lime.
- Chop up peanuts or cashews for garnish and protein.
- When the noodles are done, drain them and rinse them under cold water so they don’t stick together.
- Put them first down into a bowl or plate and then layer each vegetable on top of them. Pour the dressing all over and finish with the nuts, fresh basil, and cilantro!
