- 1/3 cup Asian fish sauce
- 3 Tbsp. rice vinegar
- 3 Tbsp. lime juice
- 2 Tbsp. packed brown sugar (I used light brown sugar)
- 1 large clove garlic, minced
- 2 Tbsp. finely chopped fresh ginger
- 1/2 jalapeño pepper, stemmed and seeded if desired, finely chopped
- 3 Tbsp. finely chopped green onion
- 1 Tbsp. chopped fresh basil or mint (used mint)
- 8 oz. dried rice vermicelli noodles, broken in half
- 1 Tbsp. canola or vegetable oil (used canola oil)
- 1 Tbsp. chopped fresh ginger
- 4 cups vegetables, such as sliced sweet pepper, snow pea pods, and/or julienned carrots (used 1 cup each of snow pea pods, julienned carrots, thinly sliced yellow onion, thinly sliced cremini mushrooms, and sliced water chestnuts)
- 1 cup shredded romaine lettuce
- 1/4 cup fresh basil and/or mint leaves (used mint leaves)
- Salted peanuts and lime wedges
- Take a small mixing bowl out and add the following ingredients to it, stirring to combine: fish sauce, rice vinegar, lime juice, brown sugar, garlic, finely chopped ginger, jalapeño, green onion and chopped mint.
- Get a pot of water boiling and immediately take it off the heat. Stir the noodles in, letting the stand for 5 minutes or however long the package they came in recommends until the noodles feel softened. Drain the noodles, rinsing them under cold water until they’ve cooled down and drain them one more time.
- Take a wok or large heavy skillet and pour the oil into it (I used a large cast-iron skillet), setting the skillet over medium-high heat. Once the oil’s hot, toss the chopped ginger in, stirring constantly for 10 seconds. Mix the vegetables in now, continuing to stir for another 2 minutes or until the vegetables become crisp-tender.
- Divide the noodles, vegetables and romaine between 6 bowls, spreading the dressing over them. Top with the basil and/or mint leaves and serve with the peanuts and lime wedges.
There are a lot of things that go into this dish but they all work together to create a tasty dish ! That sauce really brings the major flavors, the vegetables help bulk up the dish and bring a variety of textures, the mint leaves bring a freshness, the peanuts add a crunchy texture and squeezing that lime wedge over the entire dish just helps brighten the whole thing, making it even tastier !
This recipe came from Better Homes & Gardens.
I wasn’t paid in any form to promote Better Homes & Gardens.
Take care everybody !