Bean Thread Noodles With Pickled Vegetables
Tantalize your taste buds with this refreshing and vibrant Vietnamese noodle salad. Crisp vegetables mingle with delicate bean thread noodles, all coated in a zesty dressing bursting with hints of garlic, ginger, and lime. Topped with a sprinkle of cilantro and crunchy peanuts, this dish is a delightful balance of flavors and textures that is perfect for warm days or as a light and satisfying meal any time of year.
— Constant Cookbook
Ingredients
- 6 wide bean thread noodles
- 1 small garlic clove, finely grated
- 1/4 fish sauce (such as nam pla or nuoc nam)
- 3 fresh lime juice
- 2 unseasoned rice vinegar
- 1 sugar
- 2 finely grated peeled ginger
- 1/4 freshly ground black pepper
- 1 large daikon (Japanese white radish; about 1 pound), julienned
- 1 English hothouse cucumber, thinly sliced
- 2 large carrots, peeled, julienned
- 1/4 vegetable oil
- 1 torn fresh cilantro, divided
- 3/4 unsalted, dry-roasted peanuts, coarsely chopped, divided
Instructions
- Place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 15â20 minutes; drain. Rinse under cold water and drain well.
- Whisk garlic, fish sauce, lime juice, vinegar, sugar, ginger, and pepper in another large bowl. Add daikon, cucumber, and carrots; toss to combine. Let sit 10 minutes.
- Add noodles, oil, half of cilantro, and half of peanuts to bowl; toss to combine. Top salad with remaining cilantro and peanuts.
- DO AHEAD: Vegetables can be pickled 2 days ahead. Cover and chill.
Yield
4 servings
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