Ingredients and Weight:
- Rice noodles (500g)
- Carrots (250g)
- Cucumbers (250g)
- Bean sprouts (200g)
- Green onions (1 bunch)
- Cilantro (1 bunch)
- Mint (1 bunch)
- Peanuts (100g)
- Lime juice (1/2 cup)
- Fish sauce (1/4 cup)
- Sugar (1/4 cup)
- Sriracha sauce (optional)
Preparation Time:
30 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Soak rice noodles in hot water for 10 minutes or until soft. Drain and rinse well.
- Julienne carrots and cucumbers.
- Steam bean sprouts for 5 minutes.
- Chop green onions, cilantro, and mint.
- Toast peanuts for 5 minutes and coarsely chop.
- In a large bowl, whisk together lime juice, fish sauce, sugar, and sriracha sauce (if using).
- Add noodles, carrots, cucumbers, bean sprouts, green onions, cilantro, mint, and peanuts to the bowl. Toss to combine.
Nutritional Information:
- Calories: 350 per serving
- Protein: 15g
- Carbohydrates: 55g
- Fat: 10g
Dish Characteristics:
- Fresh and vibrant
- Savory and slightly sweet
- Crunchy and flavorful
User Comments:
- "This salad is so refreshing and flavorful! It's perfect for a summer lunch or dinner."
- "I love the combination of textures and flavors in this dish. It's a great way to get your veggies in."
- "I made this salad for a party and it was a huge hit! Everyone loved it."
Special Precautions and Tips:
- If you don't have rice noodles, you can use any type of pasta.
- To make the salad gluten-free, use gluten-free soy sauce or tamari instead of fish sauce.
- Be careful not to overcook the bean sprouts, as they will become soggy.
- Adjust the amount of sriracha sauce to your taste.
