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Recipe: Vietnamese Noodle Salad Bowl

Heather Christo
  • minutes
  • Serves 4

INGREDIENTS

Dressing:

4 cloves

garlic, minced

2 tbsp

fresh ginger, minced

1

jalapeno, minced

1

red chili, minced

3 tbsp

sugar

2 tbsp

fish sauce (or GF soy sauce)

1/4 cup

lime juice

2 tbsp

rice wine vinegar

8 oz

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

1/2 cup

fresh mint leaves, chopped

Garnish with: Lime wedges, fresh cilantro and 1/3 cup roasted peanuts, chopped