Ingredients:
– 8 oz vermicelli noodles
– 1 carrot, julienned
– 1 cucumber, julienned
– 1/2 cup fresh mint leaves, chopped
– 1/2 cup fresh cilantro leaves, chopped
– 1/2 cup roasted peanuts, chopped
– 1/4 cup fish
– 1/4 cup rice vinegar
– 2 tbsp sugar
– 1 garlic clove, minced
– 1 small Thai chili, seeded and minced
Instructions:
1. Boil a pot of water and add the vermicelli noodles. Cook them according to the package instructions. Drain the noodles and rinse with cold water until they are cooled.
2. Place the noodles in a large bowl and add the carrot, cucumber, mint, cilantro, and peanuts. Mix everything together.
3. In a small bowl, mix together the fish sauce, rice vinegar, sugar, garlic, and Thai chili. Stir until the sugar is dissolved.
4. Drizzle the dressing over the noodle salad and toss everything together until everything is coated in the dressing.
5. Chill the salad in the fridge for at least 30 minutes before serving.
This cold vermicelli salad is perfect for a quick and easy lunch or dinner. The combination of noodles, fresh vegetables, and the sweet and tangy dressing makes for a and satisfying meal.
What makes this recipe even better is that it is very versatile. If you don’t have all the ingredients listed, you can easily swap them out for other vegetables or herbs that you have on hand. You can also add grilled chicken or shrimp to make it a more filling meal.
Not only is this cold vermicelli salad delicious, but it is also a healthy option. Vermicelli noodles are a low-fat and low-calorie ingredient, making this dish perfect for those who are trying to eat healthier.
Overall, this cold vermicelli recipe is the perfect dish for those hot summer days when you don’t feel like cooking. With its light and refreshing flavors, you won’t regret adding this to your recipe collection.