Asian

Fresh and East Vietnamese Noodle Salad is for Salad.

Fresh and East Vietnamese Noodle Salad takes several minutes to prepare.

Fresh and East Vietnamese Noodle Salad takes 20 minutes to cook.

Fresh and East Vietnamese Noodle Salad makes 6 servings.

The ingredients for Fresh and East Vietnamese Noodle Salad are:

6 oz Vermicelli
2 medium Carrots, raw
2 medium Cucumber (peeled)
4 serving Green Onion (fresh-1 stalk)
1.5 cup Bean sprouts
70 grams Cilantro, raw
4 fl oz Fish Sauce
5 tbsp Nakano Seasoned Rice Vinegar
9 tsp Granulated Sugar
2 clove Garlic
0.25 tsp crushed red pepper flakes (by TORI7HARRISON)
1 fruit (2" dia) Limes

Here is how you make Fresh and East Vietnamese Noodle Salad:

Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour ? of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.Serving Size: 1Number of Servings: 6Recipe submitted by SparkPeople user KAI_KANONG1.

The nutritional information for Fresh and East Vietnamese Noodle Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 186.9

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 1,676.3 mg
• Total Carbs: 39.9 g
• Dietary Fiber: 3.6 g
• Protein: 6.3 g

Fresh and East Vietnamese Noodle Salad is Asian cuisine.