Quick Vietnamese Noodle Salad Fresh and Flavorful Dish

Ingredients

• 200 g rice noodles
• 1 medium carrot, julienned
• 1 medium cucumber, julienned
• 1 medium bell pepper (red or yellow), sliced thin
• 1 cup bean sprouts
• 1 cup cilantro leaves, chopped
• 1 4 cup mint leaves, chopped
• 2 tablespoons crushed peanuts (for garnish)
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 small garlic clove, minced
• 1 small red chili, finely chopped (optional)

Instructions

1. Prepare the Noodles: Start by bringing a pot of water to a boil. Add the rice noodles and cook according to the package instructions (usually 4-5 minutes). Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
2. Make the Dressing: In a small bowl, whisk together the fish sauce, lime juice, brown sugar, minced garlic, and red chili (if using) until the sugar is dissolved and the ingredients are well combined.
3. Combine Fresh Ingredients: In a large mixing bowl, combine the julienned carrot, cucumber, sliced bell pepper, and bean sprouts. Toss gently to mix the vegetables.
4. Build the Salad: Add the cooked rice noodles to the bowl of vegetables. Pour the dressing over the top and toss everything together until the noodles and vegetables are evenly coated with the dressing.
5. Finish with Herbs and Nuts: Gently fold in the chopped cilantro and mint leaves, reserving a little for garnish.
6. Serve: Transfer the salad to a serving platter or individual bowls. Sprinkle crushed peanuts and the reserved herbs on top for an extra crunch and burst of color.