Asian Noodle Salad

By TheresaJ

Toss some chicken or pork onto the grill, then toss together this easy and refreshing Vietnamese-inspired salad. It’ll make an easy supper for a warm summer evening

Ingredients

• Rice vermicelli, broken up 12 oz. 340 g
• Bean sprouts 1 cup 250 mL
• Grated carrot 1/2 cup 125 mL
• Julienned English cucumber (with peel) 1/2 cup 125 mL
• Thinly sliced red pepper 1/2 cup 125 mL
• Thinly sliced green onion 1/4 cup 60 mL
• Chopped fresh mint 2 tbsp. 30 mL
• Fish sauce 1 1/2 tbsp. 25 mL
• Lime juice 1 tbsp. 15 mL
• Liquid honey 1 tbsp. 15 mL
• Sweet chili sauce 1 tbsp. 15 mL
• Sesame oil (for flavour) 1 tsp. 5 mL
• Chili paste (sambal oelek) 1/2 tsp. 2 mL
• Unsalted peanuts, coarsely chopped 1/4 cup 60 mL
• Chopped fresh cilantro 2 tbsp. 30 mL

Details

Servings 6

Preparation

Step 1

Put vermicelli into large heatproof bowl. Cover with boiling water. Let stand for about 5 minutes until tender. Drain. Rinse with cold water until cool. Drain well. Transfer to large bowl.

Add next 6 ingredients. Toss.

Whisk next 6 ingredients in small bowl. Drizzle over vermicelli mixture. Toss.

Sprinkle with peanuts and cilantro. Makes about 6 cups (1.5 L).

1 cup (250 mL): 271 Calories; 3.9 g Total Fat (1.8 g Mono, 1.3 g Poly, 0.6 g Sat); 0 mg Cholesterol; 53 g Carbohydrate; 2 g Fibre; 8 g Protein; 359 mg Sodium