Lemongrass Vermicelli Salad
Ingredients
- 12 lemongrass paste – tablespoons , or 2 tablespoons freshly grated lemongrass (white parts only)
- 2 garlic cloves
- 1/4 1/4 fish sauce
- 1/42 1/42 vegetable oil +
- 1/4 1/4 lime juice (3-4 limes)
- 2 tablespoons 2 tablespoons rice vinegar
- 23 brown sugar – tablespoons
- 1 tablespoon 1 tablespoon roasted red chile paste (I used this kind but you can use whatever will give you some heat)
- 18 ounces 8 ounces vermicelli or thin rice noodles package (about 8 ounces)
- 2 carrots large , shredded or julienne cut
- 1 cucumber , julienne cut
- 1 fresh mint
- 1 1 fresh cilantro
- 1/2 chopped peanuts
- 1 1 cooked tofu, shrimp, or chicken . (or whatever protein you like)
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Instructions
- Sauce: Make the sauce by blending in a food processor or shaking together in a jar.
- Noodles: Cook vermicelli according to package directions. Rinse well with cold water to cool and remove starchiness. Drain well. Toss noodles with about half of the sauce.
- Pretty Serving Method: Plate individual servings of noodles in a bowl and top with the tofu, carrots, mint, etc. Spoon extra sauce over the top.
- Meal Prep Serving Method: Toss all the noodles with the tofu, peanuts, and carrots (leave out the cucumber and herbs – they will get soggy). Add a little more sauce as needed and store in the fridge. When you’re ready to eat, serve up your pre-mixed stuff with some fresh cucumbers, herbs, and extra sauce.
Source
Original recipe: View Original
