Lemongrass Vermicelli Salad

Lemongrass Vermicelli Salad



• PREP TIME: 20 minutes COOK TIME: 5 minutes TOTAL TIME: 25 minutes

Lemongrass Sauce:

• 1–2 tablespoons lemongrass paste, or 2 tablespoons freshly grated lemongrass (white parts only)

• 2 cloves garlic

• 1/4 cup fish sauce

• 1/4 cup 2 tablespoons vegetable oil

• 1/4 cup lime juice (3–4 limes)

• 2 tablespoons rice vinegar

• 2–3 tablespoons brown sugar

• 1 tablespoon roasted red chile paste (I used this kind but you can use whatever will give you some heat)

Vermicelli Salad:

• 1 package vermicelli or thin rice noodles (about 8 ounces)

• 2 large carrots, shredded or julienne cut

• 1 cucumber, julienne cut

• a little bundle of fresh mint 

• a little bundle of fresh cilantro

• a handful of chopped peanuts

• cooked tofu, shrimp, or chicken (or whatever protein you like)

INSTRUCTIONS

• Sauce: Make the sauce by blending in a food processor or shaking together in a jar.

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• 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.

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• 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.

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• 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.