Fresh and Easy Vietnamese Noodle Salad

Name: Fresh and Easy Vietnamese Noodle Salad
Yield: 1 serving
Ingredients: 12 ounces thin Asian vermicelli noodles such as rice stick or mung bean; 2 carrots; 2 cucumbers; 4 green onions; 1 ½ cups fresh bean sprouts; ⅓ cup chopped cilantro; ½ cup fish sauce; ½ cup seasoned rice vinegar; 3 tablespoons sugar; 2 cloves garlic; ¼ teaspoon crushed red pepper; lime

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4.3

1,029 reviews

Good

Course
Salad
Cuisine
Vietnamese

Fresh and Easy Vietnamese Noodle Salad

Iris Warren

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This light and fresh Asian salad filled with cucumber, carrot and bean sprouts is a tangy side dish for grilled meats and poultry or eaten as a main dish on its own.

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Ingredients

12 ounces thin Asian vermicelli noodles such as rice stick or mung bean
2 carrots , shredded
2 cucumbers , seeded and shredded
4 green onions , chopped
1 ½ cups fresh bean sprouts
⅓ cup chopped cilantro
½ cup fish sauce
½ cup seasoned rice vinegar
3 tablespoons sugar
2 cloves garlic , pressed or minced
¼ teaspoon crushed red pepper
lime

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Instructions

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 ¾ 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.