Rice Noodle Salad
This recipe is loosely based on Vietnamese Vermicelli Bowls. Feel free to make this dish with an additional protein for a fresh summer meal!
Ingredients
¼ cup rice vinegar
¼ cup fish sauce (we used soy sauce instead for the cooking demo)
2 T honey
1 (8 ounce) package rice vermicelli noodles
1 cucumber cut into 2 inch matchsticks
¼ cup finely sliced radishes
1 carrot, thinly sliced
2 leaves bok choy
1 pepper, cut into 2 inch matchsticks
3 T fresh mint
3 T fresh chives
(optional additional seasonal herbs to include are Thai basil and cilantro)
1 cup bean sprouts (we did not use for the cooking demo but are traditional)
¼ cup crushed peanuts (optional)
Directions
Cook the rice noodles according to directions on the package
Prep all the vegetables and herbs
Mix together the sauce ingredients
Mix the noodles and vegetables together, pour sauce over the top, mix together well.
Top with sprouts and peanuts (if using) and serve!