Description
An easy side or main with shrimp or tofu, this Vietnamese-style noodle salad comes packed with vegetables and fresh herbs.
Ingredients
Scale
- 6 ounces rice noodles
- 1 garlic clove, finely grated
- 1 teaspoon finely grated ginger
- ¼ cup fish sauce
- 2 T olive or vegetable oil
- 3 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar (or honey)
- 1 teaspoon sriracha chili sauce ( optional)4-5 cups your choice of thinly sliced or match stick cut vegetables- carrots, bell peppers, daikon radish, turnips, cucumber., zucchini ribbons,
- ¼ C sliced scallions
- 1 cup chopped cilantro, basil or mint, or a mix.
- 4–8 ounces cooked, chilled shrimp, or cubed tofu ( both optional)
Instructions
- Cook rice noodles according to directions on the package, rinse with cold running water. ( Alternately, pour boiling water over noodles in a bowl. Let noodles soak until tender but not mushy, anywhere from 5-15 minutes, depending on he size, then drain and rinse under very cold water until throughly chilled
- In a large bowl add garlic, ginger, fish sauce, lime juice, vinegar, oil, sugar, and sriracha and give a stir. Add the vegetables and toss to coat well. Let sit at least 15 minutes in the fridge, and toss again.
- Add noodles and half of the herbs to the pickled vegetable bowl; toss to combine. Refrigerate until ready to serve. This salad is best served very cold, so I’ll often make it one hour ahead or the day before.
- Sprinkle the the remaining herbs right over top before serving.
- If adding shrimp, toss in at the same time as the noodles.
- Category: Main, Side
- Cuisine: Vietnamese-Inspired