Vietnamese Noodle Bowl
This recipe is so easy to execute that it will become a go-to weeknight dinner in your home. It also makes a perfect on-the-go lunch!
Ingredients
- Vinaigrette
- 1/4 cup (60 ml) lime juice
- 2 Tablespoons (30 ml) fish sauce
- 2 dates, pitted
- 1 thai red chillies
- 2 Tablespoons (20 g) roasted peanuts
- 2 Tablespoons (30 ml) vegetable oil, optional
- 2 scallions
- 3 small garlic cloves, peeled
- Noodle Bowl
- 1 pound (454 g) rice noodles
- 1/4 head (60 g) Napa cabbage, shredded
- 2 (120 g) carrots, shredded
- 1/2 cup (15 g) fresh mint leaves
- 1 1/2 cups (30 g) mung bean sprouts
Directions
- Cook rice noodles as instructed on packaging. Strain and cool.
- Place vinaigrette ingredients into the Vitamix container and secure the blade base.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 10 seconds.
- Pour vinaigrette over noodles and toss to coat. Add remaining ingredients on top of noodles to garnish and finish noodle bowl.
Ingredients
- Vinaigrette
- 1/4 cup (60 ml) lime juice
- 2 Tablespoons (30 ml) fish sauce
- 2 dates, pitted
- 1 thai red chillies
- 2 Tablespoons (20 g) roasted peanuts
- 2 Tablespoons (30 ml) vegetable oil, optional
- 2 scallions
- 3 small garlic cloves, peeled
- Noodle Bowl
- 1 pound (454 g) rice noodles
- 1/4 head (60 g) Napa cabbage, shredded
- 2 (120 g) carrots, shredded
- 1/2 cup (15 g) fresh mint leaves
- 1 1/2 cups (30 g) mung bean sprouts
Directions
- Cook rice noodles as instructed on packaging. Strain and cool.
- Place vinaigrette ingredients into the Vitamix container and secure the blade base.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 10 seconds.
- Pour vinaigrette over noodles and toss to coat. Add remaining ingredients on top of noodles to garnish and finish noodle bowl.
