saigon noodle salad

Ingredients

• Servings: 4
• dressing:
• 1/4 cup water, or more to taste
• 3 tablespoons lime juice
• 3 tablespoons fish sauce
• 3 tablespoons brown sugar, or more to taste
• 1 clove garlic, minced
• 1 teaspoon minced fresh ginger root
• 1/2 teaspoon sriracha chile sauce
• salad:
• 1 (8 ounce) package (linguine-width) rice noodles
• 2 cups thinly sliced napa (chinese) cabbage
• 1 1/2 cups matchstick-cut carrots
• 8 ounces grilled shrimp
• 1 cup bean sprouts
• 1/2 english cucumber, halved lengthwise and cut into thin slices
• 2 green onions, thinly sliced
• 2 2/3 tablespoons chopped fresh mint
• 2 2/3 tablespoons chopped fresh cilantro
• 2 2/3 tablespoons chopped fresh basil
• 1/2 cup coarsely chopped peanuts

Recipe

Preparation Time: 25 mins Ready Time: 30 mins


• whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and sriracha together in a bowl until the sugar is dissolved.
• bring a large pot of water to a full boil; remove from heat and soak rice noodles in the hot water for 1 minute. stir to separate the noodles and continue soaking until the noodles are tender, about 3 minutes more. drain noodles and rinse with cold water until cooled. shake noodles in colander to drain as much water as possible.
• mix noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil together in a large bowl. drizzle the dressing over the salad and toss to coat. top with chopped peanuts.