Vietnamese Vermicelli Salad with Sweet Chili #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

Vietnamese Vermicelli Salad - stacked up with new veggies and herbs! This vegetarian versatile plate of mixed greens is overflowing with enhance and sooooo sound, flavorful and light!

This Vietnamese Vermicelli Salad is stacked with new herbs and veggies, dressed with a sweet bean stew vinaigrette, at that point bested with squashed simmered peanuts. It tends to be made with rice noodles, bean string noodles, or my new top choice "Ocean Tangle", noodles made out of kelp. Serve the reviving plate of mixed greens with firm tofu or barbecued chicken for a delightful fulfilling feast that is pressed brimming with enhance. Think about this as a crisp spring roll, yet in a bowl. Excessively scrumptious, solid and light and loaded with extraordinary Vietnamese flavor!

The serving of mixed greens is stacked up with new mint, basil and cilantro. Crunchy vegetables like carrots, cucumber, radishes or red chime pepper function admirably in the plate of mixed greens. I took care of some purslane too, however this obviously is discretionary. The serving of mixed greens would be veggie lover, on the off chance that it were not for the fish sauce, however I can't stand to forget about it, it includes such great flavor here. In any case, if so slanted, take a stab at making this vegetarian fish sauce or forget about it and either season the serving of mixed greens with salt and a little sprinkle of soy.

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Ingredients

• VietDressing
• 1/3 cup rice vine vinegar
• 3 tablespoons organic cane sugar, coconut sugar, or honey
• 1 ½ tablespoons fish sauce (or use vegan fish sauce, or salt to taste then add a tiny drizzle of soy sauce, or liquid aminos)
• 1 teaspoon chili flakes
• ½ cup red onion, sliced very thin- or use a shallot (or sub quick pickled onions, added later with herbs)
• 2 garlic cloves, minced
• 4–5 ounces uncooked rice vermicelli noodles, bean thread noodles or “sea tangle” ( clear kelp noodles)
• 2 cups julienned carrot
• 2 cups julienned cucumber
• 1 cup chopped fresh mint
• 1 cup chopped fresh basil
• 1 cup chopped fresh cilantro
• 1 cup roasted, unsalted peanuts
• 2 tablespoons olive oil– optional- see notes
• * feel free to sub other veggies for the carrots and cucumber- like zucchini noodles, red bell, turnip, kohlrabi, radishes.

Instructions

1. Place the first 6 ingredients in a small sauce pan, bring to a simmer, simmer five minutes and place in the fridge to cool.
2. Cook the noodles according to directions. If using sea kelp noodles, no need to cook.
3. Place drained rinsed noodles in a large bowl and top with veggies and herbs.
4. Toss well. Add the the chilled dressing and herbs, tossing again.
5. Top with crushed roasted peanuts.
6. For extra protein, add Baked Sesame Ginger Tofu – super delish!

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Source : bit.ly/3eCtMGG