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Vietnamese Rice Noodle Salad with Mushrooms and Spicy Peanut Vinaigrette

Tieghan, Half Baked Harvest
  • 40 minutes
  • Serves

INGREDIENTS

4

Carrots

1/2 cup

Cilantro and mint, fresh

1

Fresno or jalapeno pepper

2 cloves

Garlic

1

1 inch piece Ginger, fresh

3

Green onions

1

Lime, juice of

1/3 cup

Peanuts, roasted

2

Persian cucumbers

4

Portobello mushroom caps

3

heads Romaine lettuce

2

Shallots

2 tbsp

Chili sauce

2 tbsp

Honey

1 tbsp

Peanut butter, creamy

3/8 cup

Soy sauce, low sodium

4 oz

Vermicelli rice noodles

1/4 cup

Rice vinegar

6 tbsp

Sesame oil