FRESH AND EASY VIETNAMESE NOODLE SALAD
This light and fresh Asian salad filled with cucumber, carrot and bean sprouts is a tangy side dish for grilled meats and poultry or eaten as a main dish on its own.
Provided by Heidi
Number Of Ingredients 12
Steps:
- Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
- In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour 3/4 of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.
CUCUMBER-CARROT SALAD
Cool and refreshing Asian salad. Very simple!
Provided by Somer
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 45m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing.
- Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly coat.
- Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.
Nutrition Facts : Calories 58.6 calories, Carbohydrate 11.5 g, Fat 1.4 g, Fiber 2.4 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 335.5 mg, Sugar 6.7 g
FRESH CUCUMBER CARROT SALAD
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Halve and thinly slice the cucumber. Then place into a medium bowl with the grated carrots and shallots. In a small bowl, mix together the vinegar, Sriracha and soy sauce. Toss with the vegetables and season with salt and pepper only if needed. Serve.
COLD RICE NOODLES WITH GRILLED CHICKEN AND PEANUT SAUCE
Maybe cold pasta makes you think of some mediocre quasi-Italian grab-and-go deli choice in a plastic clamshell. To me, it conjures up images of delicious Southeast Asian street food and warm ocean breezes. There, cool rice noodles are topped with crisp vegetables, sweet herbs, pungent sauces and usually a little savory element, like sizzled fragrant beef or nuggets of fried spring rolls. A bowl of these saladlike noodles is always appealing, and they're excellent for hot weather wherever you may find yourself, even if you don't happen to be on a tropical holiday. For a dish that's not especially labor intensive, it ranks high on the flavor scale and tastes fresh, clean and bright: the kind of home-cooked fast food we can all appreciate.
Provided by David Tanis
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Make the dipping sauce: Combine ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.
- Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.
- Put the chicken thighs in a low-sided bowl. To make the marinade, puree the garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar and cayenne in a blender or small food processor. Pour the marinade over the chicken and toss to coat. Let marinate at least 15 minutes.
- Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting). Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.
- Grill the chicken over coals on a stove-top grill pan, or under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.
- In a small bowl, dress the cucumbers, carrots and mung bean sprouts with 1 tablespoon dipping sauce. Divide the cooked noodles among 4 bowls. Top each bowl equally with the cucumber mixture and chopped chicken. Spoon 2 teaspoons dipping sauce and 2 tablespoons peanut dressing over each portion. Add the basil, mint and cilantro sprigs, torn or roughly chopped (leave whole if leaves are small). Sprinkle with the scallions and crushed peanuts. Serve with lime wedges, and pass small bowls of the two sauces.
SEASONED RICE NOODLES WITH CUCUMBER AND CARROT SALAD RECIPE - (4.3/5)
Provided by á-4939
Number Of Ingredients 10
Steps:
- Cut the cucumber into ultra-thin slices (I use my food processor to get them paper thin). Toss cucumber slices with salt and let sit for 20 minutes. Drain well, squeezing gently to remove any excess water. Peel the carrots and shred (again, I use my food processor for this -- it makes it so much easier). In a large bowl, combine the cucumber slices, carrots, 2 tbsp seasoned rice vinegar, 1 tsp dark sesame oil and toasted sesame seeds. Toss well to combine. Set aside. Cook the rice vermacelli noodles according to package directions. Once cooked, rinse with cold water and let fully drain. In a large bowl, combine the rice noodles, 2 tbsp seasoned rice vinegar, 1 tsp dark sesame oil, ground ginger, garlic powder and soy sauce. Toss until fully coated. Divide the rice noodles among four plates and top with the cucumber and carrot salad. Serve.
VIETNAMESE RICE NOODLE SALAD
Categories Salad Nut Pasta Side Quick & Easy Backyard BBQ Peanut Summer Noodle Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Makes 4 side-dish servings
Number Of Ingredients 9
Steps:
- Soak noodles in hot water 10 minutes, then drain in a large sieve.
- Cook noodles in a 4-quart pot of boiling water, uncovered, until tender, about 1 minute. Drain in sieve and rinse under cold water until cold. Drain well and pat noodles dry.
- Whisk together vinegar, sugar, fish sauce, and salt in a large bowl until sugar and salt are dissolved. Add noodles, carrot, scallions, herbs, and peanuts, tossing to combine.
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SEASONED RICE NOODLES WITH CUCUMBER AND CARROT SALAD …
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- Cut the cucumber into ultra-thin slices (I use my food processor to get them paper thin). Toss cucumber slices with salt and let sit for 20 minutes. Drain well, squeezing gently to remove any excess water.
- Peel the carrots and shred (again, I use my food processor for this -- it makes it so much easier).
- In a large bowl, combine the cucumber slices, carrots, seasoned rice vinegar, dark sesame oil and toasted sesame seeds. Toss well to combine.
- Now, prepare the rice noodles. Cook the rice vermicelli noodles according to package directions. Once cooked, rinse with cold water and let fully drain.
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