Cold Rice Noodle Bowl

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Chef

Lily Chang

INGREDIENTS

DRESSING

160 mL (2/3 cup) Rice Vinegar

30 mL (2 Tbsp) Fish Sauce (to reduce sodium, use less)

30 mL (2 Tbsp) Lime Juice

30 mL (2 Tbsp) Sambal

30 mL (2 Tbsp) Sugar

4 Garlic Cloves, minced

SALAD

310 g (11 oz) Rice Vermicelli

Lettuce, chopped or shredded

½ Red Onion, thinly sliced

1 Carrot, julienned or matchstick

1 Cucumber, julienned

3 Green Onions, sliced diagonally

60 mL (1/4 cup) Cilantro, fresh, chopped

60 mL (1/4 cup) Mint, fresh, chopped

15 mL (1 Tbsp) Sesame Seeds, toasted

60 mL (1/4 cup) Peanuts, chopped

1 Lime, cut in wedges

METHOD

  1. Make salad dressing: combine all ingredients and refrigerate.
  2. Blanch vermicelli according to package directions and cool.
  3. Prepare vegetables.
  4. Assemble bowls: place noodles in bowl, top with all ingredients and finish with fresh herbs, seeds and peanuts.
  5. Drizzle with dressing. Serve with lime wedge.
  6. Makes 5 portions.