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- 200g rice vermicelli noodles - 1 cup shredded carrots - 1 cup cucumber, julienned - 1 red bell pepper, thinly sliced - 1 cup bean sprouts - 1/2 cup fresh cilantro, roughly chopped - 1/2 cup fresh mint leaves, roughly chopped - 1/4 cup roasted peanuts, coarsely chopped - 3 tablespoons soy sauce - 2 tablespoons fresh lime juice - 1 tablespoon sesame oil - 1 tablespoon honey or agave syrup - 1 clove garlic, minced - Salt and pepper to taste - Large pot - Mixing bowls - Whisk When I make this salad, I love to gather all my ingredients first. It helps me stay organized. The rice vermicelli noodles are key to this dish. They cook quickly, and I find they soak up the dressing well. I also use fresh vegetables. Carrots, cucumber, and red bell pepper add crunch and color. Bean sprouts give a nice pop, too. The herbs, like cilantro and mint, bring a fresh taste. For the dressing, I mix soy sauce and lime juice to add tang. A bit of sesame oil adds depth. Honey or agave syrup sweetens it just right. Don’t forget the garlic! It packs a punch of flavor. I use a large pot to cook the noodles. Then, I have a few mixing bowls ready to combine the salad. A whisk helps me blend the dressing smoothly. This recipe brings vibrant flavors together. If you want the full details, check the Full Recipe. 1. Bring water to boil. Fill a large pot with water and set it on high heat. Wait until it bubbles vigorously. 2. Cook rice vermicelli noodles. Add 200g of rice vermicelli noodles to the boiling water. Cook them for about 4-5 minutes, as the package says. 3. Drain and rinse under cold water. Once cooked, drain the noodles in a colander. Rinse them well under cold running water. This stops the cooking and cools them down. 1. Wash and slice vegetables. Take 1 cup of shredded carrots, 1 cup of julienned cucumber, and 1 red bell pepper that you slice thinly. Also, wash 1 cup of bean sprouts. 2. Combine in a mixing bowl. In a large mixing bowl, mix the carrots, cucumber, bell pepper, and bean sprouts together. 1. Whisk together dressing ingredients. In a medium bowl, whisk 3 tablespoons of soy sauce, 2 tablespoons of fresh lime juice, 1 tablespoon of sesame oil, 1 tablespoon of honey (or agave syrup), and 1 clove of minced garlic. 2. Adjust seasoning to taste. Taste the dressing. If it needs more flavor, add a pinch of salt and pepper. It should be tangy and sweet. 1. Add cooled noodles to vegetables. Once the noodles have cooled, add them to the bowl with the mixed vegetables. 2. Drizzle dressing and toss together. Pour the dressing over the noodles and vegetables. Toss gently to mix everything evenly. 1. Fold in fresh herbs and peanuts. Add 1/2 cup of chopped cilantro, 1/2 cup of chopped mint leaves, and 1/4 cup of coarsely chopped peanuts to the salad. 2. Reserve peanuts for garnishing if desired. If you want, set aside some peanuts for the top later. 1. Spoon salad into bowls. Take a big spoon and place the salad into bowls. 2. Garnish with herbs and lime wedges. Finish by adding some reserved peanuts and a few sprigs of fresh herbs. You can also add lime wedges on the side for extra flavor. For the full recipe, check the details given earlier. Enjoy this fresh and vibrant dish! Serve this salad chilled or at room temperature. The cool noodles and fresh veggies taste best when they are not warm. If you let it chill in the fridge for a bit, the flavors mix together nicely. You can make this salad ahead of time. Cook the noodles and prepare the vegetables a few hours before you want to serve. Keep them separate until it’s time to eat. This way, the noodles stay fresh and firm. When you are ready, just toss everything together with the dressing. Feel free to play with flavors. Try adding a dash of chili flakes for heat or a splash of fish sauce for depth. You can even add sliced avocado for creaminess. The key is to make it your own! Every time you make this salad, you can create new flavor combinations. {{image_4}} You can make this salad even heartier by adding protein. Grilled chicken, shrimp, or tofu all work well. Cook the protein simply with salt and pepper. Slice it thinly and mix it into the salad before serving. Each option brings its own flavor and texture, enhancing the dish. Feel free to swap out vegetables based on the season or your favorites. Try adding bell peppers, snap peas, or even radishes. These swaps keep the dish fresh and exciting. Just chop them up and toss them in with the rest of the veggies. This way, you can customize the salad to your taste. While the original dressing is great, you can explore new flavors. A creamy peanut sauce adds richness, while a spicy vinaigrette brings heat. Mix and match to find your favorite. Just remember to keep it balanced, so the flavors shine through. Each dressing option can change the whole vibe of the dish. For a full recipe with detailed ingredients, check out the Full Recipe section. To store leftovers, place the salad in an airtight container. This keeps it fresh longer. Make sure to separate the dressing if possible. This helps maintain the crispy veggies. You can store it in the fridge for up to three days. Before serving, check for any changes in color or smell. Discard if it seems off. I don’t recommend freezing this salad. Freezing can change the texture of the noodles and veggies. They may become mushy after thawing. If you want to save some, try freezing the dressing separately. It can last for up to a month. Just thaw it in the fridge before using. For the best flavor and texture, eat the salad within three days of making it. After that, the fresh herbs may wilt, and the veggies may lose crunch. The salad tastes best when fresh. Enjoy it soon after preparing for a delightful meal! To keep noodles from clumping, rinse them under cold water right after cooking. This cools them down and washes away excess starch. Toss the noodles lightly with a splash of oil. This helps separate them and keeps them from sticking. Make sure to use enough water when boiling the noodles. This allows them to move freely. If you follow these tips, your noodles will stay nice and loose. Yes, you can easily make this salad vegan. Replace honey with agave syrup or maple syrup. Both options will keep the sweetness. Use soy sauce or tamari for a gluten-free option. You can also skip the peanuts if you have nut allergies. The salad will still taste fresh and delicious. Feel free to add extra vegetables or tofu for protein. This salad pairs well with many dishes. Consider serving it with grilled tofu or marinated tempeh. You can also add spring rolls for a crunchy side. A light soup, like miso or vegetable broth, complements the meal nicely. For drinks, iced green tea or a fruity lemonade works well. These options enhance the fresh and vibrant flavors of the salad. You’ve learned how to make a tasty Quick Vietnamese Noodle Salad! We covered all the main ingredients and how to prepare them step by step. Remember to try different proteins or veggies to mix things up. This salad is great for gatherings or as a refreshing meal at home. Serve it cold and enjoy every bite. Keep any leftovers sealed in the fridge for later. With just a few adjustments, you can make this dish your own. Enjoy your cooking adventures!

Quick Vietnamese Noodle Salad

Looking for a fresh and flavorful meal that's quick to whip up? Try this Quick Vietnamese Noodle Salad, bursting with crisp veggies, aromatic herbs, and a zesty dressing that will take your taste buds on a delightful journey. Perfect for busy days or whenever you crave something healthy and tasty!
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Ingredients
  

200g rice vermicelli noodles

1 cup shredded carrots

1 cup cucumber, julienned

1 red bell pepper, thinly sliced

1 cup bean sprouts

1/2 cup fresh cilantro, roughly chopped

1/2 cup fresh mint leaves, roughly chopped

1/4 cup roasted peanuts, coarsely chopped

3 tablespoons soy sauce

2 tablespoons fresh lime juice

1 tablespoon sesame oil

1 tablespoon honey or agave syrup

1 clove garlic, minced

Salt and pepper to taste

Instructions
 

Cook the Noodles: In a large pot, bring water to a rolling boil. Once boiling, add the rice vermicelli noodles and cook according to the package directions (about 4-5 minutes). When done, drain the noodles and rinse them under cold running water to halt the cooking process. Set aside to cool.

    Prepare the Vegetables: While the noodles are cooking, wash and prepare the vegetables. In a large mixing bowl, combine the shredded carrots, julienned cucumber, thinly sliced red bell pepper, and fresh bean sprouts, mixing them gently to distribute evenly.

      Make the Dressing: In a medium-sized bowl, whisk together the soy sauce, fresh lime juice, sesame oil, honey (or agave syrup), and minced garlic. Season with a pinch of salt and pepper, adjusting to taste as needed. The dressing should be tangy and slightly sweet.

        Combine Ingredients: Add the cooled rice vermicelli noodles to the bowl with the prepared vegetables. Drizzle the dressing over the top. Toss everything gently but thoroughly to ensure all ingredients are well combined and evenly coated in the dressing.

          Incorporate Herbs and Nuts: Gently fold in the chopped cilantro, mint leaves, and roasted peanuts. If you wish, reserve a handful of the peanuts for garnishing on top.

            Serve: Spoon the vibrant noodle salad onto large bowls or colorful plates. For an added touch, garnish with the reserved peanuts and a few extra sprigs of the fresh herbs.

              Prep Time, Total Time, Servings: 15 minutes | 20 minutes | 4 servings

                - Presentation Tips: For a stunning presentation, serve the salad in clear or glass bowls to highlight its vibrant colors. Consider adding lime wedges on the side to provide an extra burst of citrus for those who desire more zing!