Vietnamese Rice Noodle Salad
Author: Hindy Garfinkel
Recipe type: gluten free, salad
- 1 package vermicelli rice stick noodles
- 1 tbsp. rice bran oil
- 4 cloves garlic, chopped
- 1 shallot, chopped
- 1 tbsp. ginger, chopped
- 1 lb. ground turkey
- juice of ½ lime
- 2 tsp. tamari
- 2-3 scallions, chopped
- 2 tbsp. cilantro, chopped
- 1 tbsp. mint, chopped
- 2 carrots, shredded
- ½ daikon, shredded
- 1 red pepper, chopped or julienned
- 1 seedless cucumber, julienned or chopped
- 1 cubed avocado
- 2 tsp. red pepper flakes
- juice of ½ lime
- 2 tbsp. rice vinegar
- 1 tbsp. brown sugar or honey
- 2 tbsp. tamari
- 1 tbsp. water
- ½ tbsp. rice bran oil
- 1 tbsp. chopped peanuts (optional)
- Cook the noodles by placing them in a large bowl and pour boiling water over it. Let sit a few minutes, drain and set aside.
- Heat up the oil in a large pan and saute the ginger, garlic and shallot.
- Add in the ground turkey and chopped shiitake mushrooms and cook until done.
- Squeeze the juice of a ½ lime and 2 tsp. tamari or soy sauce over the turkey and mix.
- Prep all of the veggies and set aside.
- Mix up the dressing ingredients and set aside.
- Mix the rice noodles with the veggies and then layer with the ground turkey mixture. Stir in the whisked dressing.
- Serve and enjoy!
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2013/07/vietnamese-rice-noodle-salad.html
3.2.1753