Vietnamese-Style Noodle Salad

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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 !

Deviled Egg Macaroni Pasta Salad

Ingredients

  • ½ cup thinly sliced red onion
  • ¼ cup apple cider vinegar
  • 1 tsp. sugar
  • 8 oz. large elbow macaroni (we just used standard-sized whole wheat macaroni)
  • 12 hard-cooked eggs
  • ½ cup mayonnaise (we used Hellmann’s Real Mayonnaise)
  • 3 tbsp. country Dijon-style mustard
  • ½ tsp. salt (we used kosher salt)
  • ½ tsp. smoked paprika
  • ¼ tsp. cracked black pepper
  • ½ cup chopped sweet pickles (we used sweet midgets pickles)
  • 1 ½ cups very thinly sliced celery
  • 2 Tbsp. water

Directions

  1. Take a small saucepan out and add the first 3 ingredients to it, stirring to combine. Turn the heat up just high enough for a simmer to occur, stirring every once and a while. Once a simmer occurs, take the saucepan off the heat and leave it off to the side for now. Personally, we continued to toss the onions around in the pickling liquid occasionally even after the saucepan was off the heat to ensure all onion slices were equally pickled.
  2. While waiting for a simmer to occur in step one, look at the box your macaroni came in, there should be directions on how to cook the pasta. Follow those instructions. Once the pasta is cooked, drain the water and put the macaroni in a strainer so you can rinse the pasta with cold water, cooling it down rapidly. Leave the pasta off to the side for the time being so any remaining water can come off without watering down the salad.
  3. Take one of the hard cooked eggs and give it a rough chop, putting it off to the side for the time being. Take the other 11 eggs and halve them, popping the yolks out and placing them in a medium-sized mixing bowl. Take the whites and give them a rough chop, putting them off to the side just for now.
  4. Take a fork and mash up the yolks you put in that medium-sized mixing bowl. Throw in the mayonnaise, mustard, and vinegar mixture (the onions and the pickling liquid in the saucepan), stirring until thoroughly combined. Slowly stir in the water, salt, paprika, and pepper until the dressing is thoroughly combined again and after it is, your dressing is complete !
  5. Now onto assembly ! Get a large mixing bowl out and add the following components to it, stirring to combine: egg whites, pickles, celery, macaroni, and dressing. Depending on just how large your bowl is, you may have to be like us and stir slowly and carefully ‘cause you want the dressing to completely coat the components in the bowl but you don’t want any of the ingredients falling out (our bowl was almost filled up to the top). Take that 1 egg you coarsely chopped and spread it out over the pasta salad in the large bowl, followed by sprinkling extra smoked paprika and pepper. You can either eat this right away or put a lid on the bowl, sticking it in the fridge up to 6 hours so it gets nice and chilled.
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Oh and we had to post this picture:

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We usually have trouble peeling eggs without them looking rough afterwards but this egg, this was the best looking egg we’ve ever peeled and we just wanted to take a picture of it as proof that this wonderfully peeled egg existed before we eventually chopped it up.

Recipe source unknown.

We weren’t paid in any way to promote Hellmann’s mayonnaise.

Take care everybody !