Vietnamese Noodle Salad Bowl

Ingredients

• Dressing:
• 4 cloves garlic, minced
• 2 Tablespoons fresh ginger, minced
• 1 jalapeno, minced
• 1 red chili, minced
• 3 Tablespoons sugar
• 2 Tablespoons fish sauce (or soy sauce)
• ¼ cup lime juice
• 2 tablespoons rice wine vinegar
• 8 ounces rice noodles
• 4 cups shredded nappa cabbage
• 2 carrots, peeled and thinly sliced cut into matchstick sized pieces
• 1 cucumber, peeled and thinly sliced cut into matchstick sized pieces
• 4 green onions, thinly sliced white and green parts
• 1 cup fresh cilantro
• ½ cup fresh mint leaves, chopped
• Garnish with: Lime wedges, fresh cilantro and 1/3 cup roasted peanuts, chopped

Instructions

1. Whisk together all of the ingredients for the dressing and set aside.
2. Bring a large pot of water to a boil. Add the noodles and cook according to manufacturers directions. When the noodles are cooked, drain and rinse the noodles well with cold water.
3. While the noodles are cooking, prepare the vegetables.
4. Mix the noodles, and fresh veggies and herbs with the dressing. Season to taste with kosher salt.
5. Serve with fresh cilantro, roasted peanuts and fresh lime wedges.

Preparation time: 15 minute(s)
Cooking time: 5 minute(s)

Number of servings (yield): 4